Sweet and Sour Pork
- 1 lb. lean pork, cubed
- 1 tablespoon Dry Sherry
- 1 Tablespoon Soy Sauce
- 3 Tablespoons Corn Starch
- 1/2 teaspoon Salt
- 1 Cup Light Cooking Oil
- 1 small yellow onion
- 1 small green pepper
- 1 Tablespoon oil
- 2/3 cup sugar
- 1/4 cup ketchup
- 1/3 cup pineapple juice (drained from chunks below)
- 1/2 cup cider vinegar
- 2 Tablespoons soy sauce
- 1 clove garlic, crushed
- 2 Tablespoons Corn Starch (mixed well with 1/3 cup water)
- 1 Tablespoon cooking oil
- 1 cup pineapple chunks, drained
2 cups (about 1 lb.) lean port, cubed
1 Tablespoon Dry Sherry
1 Tablespoon Soy Sauce
3 Tablespoons Corn Starch
1/2 teaspoon Salt
1 Cup Light Cooking Oil (or more if needed)
Mix everything except oil in a large bowl, let stand for 20 minutes. Drain and fry meat pieces in the oil until well done and crisp (approx. 8 minutes). Drain oil from pork pieces and spread them out on paper towel. Keep warm on low in oven.
1 small yellow onion cut into chunks
1 small green pepper cut into chunks
1 Tablespoon of oil
Stir fry onion and pepper in oil until slightly tender. Remove from pan and set aside.
2/3 cup sugar
1/4 cup ketchup
1/2 cup cider vinegar
2 Tablespoons soy sauce
1/3 cup pineapple juice (drained from chunks below)
Mix well and set aside.
1 clove garlic, crushed
1 Tablespoon cooking oil
2 Tablespoons corn starch (mixed well with 1/3 cup water)
1 cup Pineapple chunks, drained
-Heat pan with oil.
-Brown garlic in oil, discard garlic, and retain oil.
-Add SAUCE mixture and bring to a boil, stirring constantly.
-Stir in corn starch/water mixture and continue stirring until thickened and becomes translucent.
-Add pineapple, pepper, and onion, and then fried pork.
-Stir fry until oil is warmed through.
Serve immediately over steamed rice.