Sweet and Sour Pork
Tamera Diamond
Photo: Joan, Winter of 2009. The first flakes of 117 inches to come...
ingredients
SAUCE:- 2/3 cups packed brown sugar
- 2 Tbsp fresh grated ginger
- 2 Tbsp soy sauce
- 2 Tbsp sherry or wine
- 1/2 cup wine vinegar
- 1/2 cup chicken broth
- 2 Tbsp cornstarch
- 2 pounds boneless, lean pork, cut into 1 inch cubes
- 1 egg, beaten
- 1/2 cup cornstarch
- 5 Tbsp salad oil, divided
- 1 medium onion, chopped
- 2 medium carrots, diagonally sliced 1/4 inch thick
- 1 garlic clove, mashed
- 1 yellow pepper, seeded and cut into 1 inch chunks
- 20 ounce can pineapple chunks, do not drain
- 2 medium tomatoes, cut into 1 inch cubes
- Cooked rice
directions
- 1
Make sauce by mixing first 7 ingredients in a bowl. Set aside.
- 2
Dip pork into beaten egg, drain briefly, roll in cornstarch until lightly coated, shake off excess.
- 3
In small batches... in a large frying pan over medium heat, pour in 3 Tbsp of oil. Add pork. Cook, turning constantly until browned, about 7 minutes. Lift pork from pan and set aside.
- 4
Scrape off and discard any brown particles, but leave oil in pan. Add 2 Tbsp oil, turn to high heat. Add onion, carrots and garlic, stirring for about 3 minutes or until veggies are tender but crisp. Add yellow pepper, pineapple, tomatoes and reserved sauce. Stir and cook until mixture boils. Add pork and stir one minute longer to heat thoroughly and coat pork with the sauce. Serve with rice. you may also top with rice noodles.
notes
This is great for company. It is easily doubled or tripled. Recipe from Joan and Lois.
Source: Tamera Diamond
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