Sweet and sour pork #5

6 Servings

Ingredients

Quantity Ingredient
1 teaspoon Salt
1 teaspoon Accent
1 teaspoon Sherry
1 tablespoon Soy sauce
1 Clove garlic; minced
3 slices Ginger root
1 pounds Pork butt or loin; cut in 1 inch pieces
½ cup Cornstarch
½ cup Flour
½ cup Water
Oil
1 Egg; beaten
2 Carrots; diagonally cut
1 small Onion; sliced
1 Bell pepper; cut in strips
1 can (8-oz) pineapple chunks; drained
¾ cup Sugar
½ cup Ketchup
2 tablespoons Cornstarch
¼ teaspoon Salt
2 tablespoons Red wine vinegar
4 drops Red food coloring
Cooked rice

Directions

Combine first 6 ingredients. Add meat and marinate for several hours.

Remove meat from marinade. Combine cornstarch, flour, water, 1 teaspoon oil and egg. Mix well and thoroughly coat pork cubes. Deep fry pork in oil until meat turns white. Drain on paper towels and place in warm oven. In 1 Tablespoon of oil, stir-fry carrots, onion and bell pepper over medium to high heat for 1 minute. Add pineapple and set aside. Mix last 6 ingredients and cook over medium heat until thick, stirring continuously. Add vegetable mixture and pork. Serve over rice. Yield: 6 to 8 servings.

BARBARA V. NOLAND

MUST BE PREPARED DAY IN ADVANCE From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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