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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Sweet and Sour Pork Recipe

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This recipe for Sweet and Sour Pork is from Spring of Life Christian Church , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb pork
1 cup chicken stock (or broth)
1/4 tsp pepper
1/8 tsp salt
1 egg, beaten
3 tbsp cornstarch
2 med carrots
1 green pepper
1 cup pineapple chunks (drained)
1 cup sugar
1 cup white vinegar
1/4 cup ketchup
liquid left over from cooking pork
Directions:
Directions:
Preheat oven to 200º.
Peel and slice carrots into ½" pieces, cut green pepper and pork into ¾ cubes, set aside. Place chicken stock, pepper, and salt in a saucepan and bring to boil. Add pork cubes to this mixture and stir until boils again. Reduce heat to medium, cover and cook for 3 minutes. Turn off heat, remove pork from liquid and let cool. Saving liquid for sauce. Place pork cubes in a mixing bowl, add egg and mix well. Sprinkle 2 tbsp cornstarch on pork and stir until well coated. Fry pork cubes in 350º oil until the outside turns brown. Remove from oil. Place in paper-lined pan. Place in oven to keep warm and crisp.

Add sugar, vinegar, catsup and remaining cornstarch to the saucepan with the leftover liquid from the pork. Stir while bringing to a boil, continue stirring until liquid has thickened, turn heat down to medium. (if you like it a little thicker add more cornstarch dissolved in water.) Add the cut vegetables to the sauce and cook for 5-7 minutes over medium heat. Add pineapple and pork, mixing well. Serve at once, over cooked rice.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
It takes quite a while but it is worth it
Personal Notes:
Personal Notes:
If you take the time to make this you will know that you have come across a great recipe. I got it from my mother 35 years ago.

 

 

 

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