Sweet and Sour Pork

By McLean

Ingredients

• 2 lbs. pork tenderloin, cut into bite size cubes, marinated overnight in soy sauce and any dry wine
• 2 teaspoons salt
• 2 large eggs
• 4 tablespoons flour
• pepper
• 3/4 cup oil
• 1 1/2 teaspoon cornstarch
• 1/2 cup sugar
• 1 cup pineapple juice or chicken bouillon
• 2 teaspoons soy sauce
• 2 1/3 cup vinegar (or partial lemon juice)
• 1 1/2 cup chopped green pepper
• 1 1/2 cup pineapple tidbits or 4 slices canned pineapple, cut into chunks

Details

Servings 5

Preparation

Step 1

Make batter of eggs and flour, salt, pepper and a little milk if necessary. Dip pork cubes into batter and fry in oil, browning well on all sides.

In another saucepan, mix pineapple juice, vinegar, sugar and soy sauce and thicken with cornstarch, cooking until thickened.

Add cut green peppers, pineapple and cooked pork. Heat through and serve on a bed of rice.

NOTE:
Ginger can be added if desired.

Connie adds:
1/2 cup chopped pimento
1/4 cup Marachino cherries
1 can water chestnuts
1 can bamboo shoots