Chinese Sweet and Sour Pork

* Exported from MasterCook *

Chinese Sweet and Sour Pork

Recipe By : R. Banghart
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Onions
Peppers Pineapple
Pork Rice
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound pork shoulder -- in 1/2" cubes
1 tablespoon soy sauce
1/2 teaspoon salt
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
2 tablespoons oil
2 medium onions -- in eights
2 medium carrots -- peeled/sliced diag.
1 green pepper -- in 1" chunks
1 clove garlic -- chopped
1 cup canned pineapple chunks -- drained
2 cups oil
1 cup water
1/3 cup dark brown sugar
2 tablespoons cornstarch
2 tablespoons cider vinegar
2 tablespoons catsup
2 tablespoons soy sauce
hot cooked rice -- for 4

Marinate pork cubes in soy sauce and salt. In med. bowl, make batter of
flour, cornstarch, baking powder, baking soda, salt and water. Blend until
smooth with fork. Set aside. In wok or frypan, heat 2 T. oil. Add onions,
carrots, green epper and garlic. Cook, stirring freqauently for 2 minutes
over Medium-High heat. Add pineapple chunks. Stir-fry for 1 minute. Remove
fruit and vegetables from wok. Set aside. In wok or saucepan, heat oil to 365
f. on thermometer. Ad pork to batter and toss to coat. With spoon, drop a few
pork cubes in hot oil. Cook for 4-5 minutes until crisp and brown. remove
with slotted spoon. Drain on paper towel. Keep warm in 200 f. oven. Repeat.
Cool oil. Strain with cheesecoth and store in refrigerator. In a medium
saucepan, combine 1 cup water, brown sugar, cornstarch, vinegar, catsup and
soy sauce. Heat to boiling, stirring until thick. Add vegetables and fruit.
Cook for 1-2 minutes to heat through. Stir in pork. Serve immediately with
hot cooked rice.

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NOTES : Per serving: 750 cals.