Pork recipes

Sweet and Sour Pork 5

Course : Pork
Serves: 4

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Ingredients:

8 ounces pineapple chunks in juice

1/3 cup sugar

1/4 cup vinegar

2 Tablespoon cornstarch

2 Tablespoon soy sauce

1 Teaspoon instant chicken bouillon granules

1 large beaten egg

1/4 cup cornstarch

1/4 cup all-purpose flour

1/8 Teaspoon ground red or black pepper

1 pound boneless pork -- cut in 3/4 inch cubes

1 Cup shortening or cooking oil for deep frying

1 Tablespoon cooking oil

2 medium carrots -- thinly bias sliced

2 cloves garlic -- minced

1 large green or sweet red pepper -- cut in 1/2 inch pieces

2 cup hot cooked rice

Preparation / Directions:

For sauce, drain pineapple, reserving juice. Add water to reserved juice to equal 1 1/2 cups. Stir in sugar, vinegar, the 2 tbsp cornstarch, the soy sauce, and bouillon granules; set aside. For batter, in a bowl combine egg, the 1/4 cup cornstarch, the flour, water and pepper. Stir till smooth. Dip pork cubes into batter. Fry one-third at a time in the hot shortening or oil (365 degrees) for 4-5 minutes or till pork is no longer pink and batter is golden. Drain on paper towels. Preheat a wok or large skillet over high heat; add the 1 tbsp oil. (Add more oil as necessary during cooking). Stir-fry carrots and garlic in hot oil for 1 minute. Add sweet pepper; stir-fry for 1-2 minutes or till crisp-tender. Push from center of wok. Stir sauce and pour into center of wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in pork and pineapple. Stir together all ingredients to coat with sauce; heat through. Serve over rice.

Sweet and Sour Pork 5

Ingredients:

Preparation / Directions:

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