Chinese sweet and sour pork

4 Servings

Ingredients

Quantity Ingredient
¾ pounds Pork shoulder; in 1/2\" cubes
1 tablespoon Soy sauce
½ teaspoon Salt
¾ cup Flour
2 tablespoons Cornstarch
¼ teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
¾ cup Water
2 tablespoons Oil
2 mediums Onions; cut in eighths
2 mediums Carrots; peeled, sliced diagonally
1 Green pepper; in 1\" chunks
1 Clove garlic; chopped
1 cup Canned pineapple chunks; drained
2 cups Oil
1 cup Water
⅓ cup Dark brown sugar
2 tablespoons Cornstarch
2 tablespoons Cider vinegar
2 tablespoons Catsup
2 tablespoons Soy sauce
Hot cooked rice; for 4

Directions

From: Bobb1744@...

Date: Sun, 18 Feb 1996 10:22:16 -0500 To answer the following request, I am enclosing some of our favorite pork recipes. They can all be made with fresh picnics or pork shoulder. I have lots more so e-mail or request here if you want more. Bobbie Marinate pork cubes in soy sauce and salt. In med. bowl, make batter of flour, cornstarch, baking powder, baking soda, salt and water. Blend until smooth with fork. Set aside. In wok or frypan, heat 2 T. oil. Add onions, carrots, green epper and garlic. Cook, stirring freqauently for 2 minutes over Medium-High heat. Add pineapple chunks. Stir-fry for 1 minute. Remove fruit and vegetables from wok. Set aside. In wok or saucepan, heat oil to 365 f. on thermometer. Ad pork to batter and toss to coat. With spoon, drop a few pork cubes in hot oil. Cook for 4-5 minutes until crisp and brown.

remove with slotted spoon. Drain on paper towel. Keep warm in 200 f. oven.

Repeat. Cool oil. Strain with cheesecoth and store in refrigerator. In a medium saucepan, combine 1 cup water, brown sugar, cornstarch, vinegar, catsup and soy sauce. Heat to boiling, stirring until thick. Add vegetables and fruit. Cook for 1-2 minutes to heat through. Stir in pork. Serve immediately with hot cooked rice. NOTES : Per serving: 750 cals.

MC-RECIPE@...

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