Main Dishes, Oriental, Pork Mutton Veal

SWEET AND SOUR PORK

  • 1 pound Pork loin
  • 1 tablespoon Wine, white
  • 2 tablespoons Soy sauce, dark
  • 1 teaspoons Ginger, minced
  • 1 clove Garlic, crushed
  • 1/2 teaspoons Accent
  • 1 Egg
  • 4 tablespoons Cornstarch
  • 6 tablespoons Sugar
  • 2 tablespoons Soy sauce, dark
  • 1 tablespoons Wine, white
  • 3 tablespoons Vinegar
  • 1/2 cups Pineapple juice
  • 3 tablespoons Catsup
  • 1/2 cup Water
  • 2 tablespoons Cornstarch
  • 1/2 cup Green pepper
  • 1/2 cups Carrots
  • 1/2 cup Bamboo shoots
  • 1/2 cup Pineapple slices
  • 1/2 cup Onions

    • Cut pork loin into 1" cubes. Combine meat and marinade ingredients, wine,soy sauce, ginger, garlic and accent. soak 2 to 3 hours or over night. (a-f). Batter: Mix egg and cornstarch (g,h) thoroughly. Add additional cornstarch if necessary to achieve a stiff batter. Drain meat well and combine with batter. Deep fry at 425° until crisp and golden brown. Turn out on platter. Sauce: Combine sugar, soysauce wine, vinegar, pineapple juice catsup (i-n). Mix cornstarch and water (o-p). Add to boiling ingredients and stir until thick. Vegetables: Cut green pepper in 1" squares, carrots and bamboo shoots on diagonal, quarter onion and pineapple. Add salt and accent (q-u). Fry vegetable mixture in 6 tbsp oil at 425° for a few minutes or just until vegetables take on transparent appearence. Add sauce ans blend. Add meat, combine well and serve.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Evelyn Dale of Madison, WI. 

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