Sweet and sour pork with tomatoes

6 Servings

Ingredients

Quantity Ingredient
⅓ cup Flour
1 teaspoon Salt
½ teaspoon Baking powder
⅓ cup Cold water
1 pounds Boneless pork, cut into 3/4-inch cubes
1 can (20 oz) pineapple chunks in pineapple juice
⅓ cup White vinegar
⅓ cup Firmly packed light brown sugar
1 tablespoon Cornstarch
1 teaspoon Soy sauce
Vegetable oil for frying
1 Medium-size green pepper, halved, seeded and cut into 1-inch pieces
2 Medium-size tomatoes, cut into wedges

Directions

1. Combine flour, salt, and baking powder in a medium-size bowl; add water, stirring until smooth. Add pork cubes; stir until coated.

2. Drain juice from pineapple into a 2-cup measure; stir in vinegar, brown sugar, cornstarch and soy sauce.

3. Heat 1 inch of vegetable oil in a large skillet or Dutch oven to 375 degrees. Fry pork cubes until golden brown; remove pork with slotted spoon to paper toweling to drain. Cut one cube to make sure pork is done.

4. Carefully pour off all oil from skillet, then return 1 tablespoon. Add green pepper;saute 2 minutes; remove and reserve.

5. Restir pineapple juice mixture; pour into skillet; cook over medium heat until slightly thickened and bubbly. Add pork, green pepper, pineapple cubes and tomatoes to skillet; heat thoroughly. Serve with hot cooked rice, if you wish. Posted to FOODWINE Digest 21 Mar 97 by "Elizabeth A. Post" <millefiore@...> on Mar 22, 1997

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