Side Pannel
Sweet and Sour Pork #5
Ingredients List
- 1 ts Salt
- 1 ts Accent
- 1 ts Sherry
- 1 tb Soy sauce
- 1 Clove garlic; minced
- 3 sl Ginger root
- 1 lb Pork butt or loin; cut in 1
- -inch pieces
- 1/2 c Cornstarch
- 1/2 c Flour
- 1/2 c Water
- Oil
- 1 Egg; beaten
- 2 Carrots; diagonally cut
- 1 sm Onion; sliced
- 1 Bell pepper; cut in strips
- 1 cn (8-oz) pineapple chunks;
- -drained
- 3/4 c Sugar
- 1/2 c Ketchup
- 2 tb Cornstarch
- 1/4 ts Salt
- 2 tb Red wine vinegar
- 4 dr 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
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
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