Monday, August 7, 2017

Sweet and Sour Pork

One of the recipes Dad wanted to try was Sweet and Sour Pork. We used the recipe from their Betty Crocker Cookbook, with Mom's notations that it was a good one. And it was!


Sweet and Sour Pork

2 pounds pork boneless top loin, cut into 3/4" pieces
Vegetable oil
1/2 cup flour
1/4 cup cornstarch
1/2 cup cold water
1/2 teaspoon salt
1 egg
1 can (20 ounces) pineapple chunks, drained and syrup reserved
1/2 cup packed brown sugar
1/2 cup white vinegar
1/2 teaspoon salt
2 teaspoons soy sauce
2 medium carrots, cut into thin diagonal slices
1 garlic clove, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
1 medium green bell pepper, cut into 3/4-inch pieces
8 cups hot cooked rice

Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated.

Add pork pieces, one at a time, to hot oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm.

Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in large pot; reduce heat to low.

Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.

Add pork, pineapple and bell pepper. Heat to boiling, stir constantly. Boil and stir 1 minute. Serve with rice. Makes 8 servings.

The Chicken Version

Note: I prefer a little less vinegar (1/3 cup) and a bit more soy sauce. Also, this works well with chicken. Next time try decreasing the water in the batter to make it a bit thicker.

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