Sweet and Sour Pork
Nothing says Chinese food like sweet and sour pork and here is a truly delicious version of it. I used this once at a very large dinner party and received rave reviews. I also paired it with my recipe for egg rolls and added pork fried rice and chicken fried rice. It was one of my most successful dinners.
You can always substitute chicken or beef for the pork if you do not like pork. I also substitute yellow peppers or onions for the green peppers – red would work nicely as well. This recipe was from one of my old cookbooks, the Betty Crocker International Cookbook some 30 years back.
Recipe for Sweet and Sour Pork
2 pounds pork boneless loin, trimmed of fat – cut into 3/4-inch pieces (substitute chicken or beef)
Canola or other vegetable oil (can substitute olive oil)
1/2 cup flour
1/4 cup cornstarch
1/2 cup cold water
1 egg (substitute 1/4 cup egg substitute)
1 teaspoon salt (or to taste)
1 can pineapple chunks (or substitute fresh) – 20 ounces – drain/reserve syrup
1/2 cup packed brown sugar
1/2 cup vinegar
2 carrots cut on diagonal into slices
2 teaspoons low-sodium soy sauce
1 teaspoon salt (again to taste)
1 clove garlic minced (or equivalent)
2 tablespoons cornstarch
2 tablespoons cold water
1 green pepper cut into 3/4-inch pieces (substitute onions, red or yellow peppers)
Hot cooked rice
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Heat 1 inch of oil to 360 degrees in wok or large skillet.
Stir flour, 1/4 cup cornstarch, 1/2 cup cold water, egg or substitute, salt with a whisk until smooth.
Add pork to the batter until well coated.
Add pork 1 piece at a time to oil. Fry about 20 pieces at a time until
golden brown, turning 2 or 3 times for about 5 minutes. Drain on paper
towels and keep warm.
Add enough water to reserved pineapple syrup to measure 1 cup.
Heat syrup/water mixture, brown sugar, vinegar, carrots, soy sauce, salt and garlic to boiling in a large saucepan.
Reduce heat, cover and simmer until carrots are crisp-tender – about 6 minutes.
Mix 2 tablespoons cornstarch with 2 tablespoons of water and stir into the sauce containing carrots.
Add pork, pineapple, and green pepper.
Heat to boiling, stirring constantly and then boil 1 minute.
Serve with rice.
NOTE: After frying pork, it can be covered
and refrigerated no longer than 24 hours. Heat in 400 degree oven
uncovered until hot – about 7 minutes.
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