Recipe - Chinese Sweet And Sour Pork

Three fourths pound Pork shoulder; in 1/2" cubes
1 tablespoon Soy sauce
One half teaspoon Salt
Three fourths cup Flour
2 tablespoon Cornstarch
One fourth teaspoon Baking powder
One fourth teaspoon Baking soda
One fourth teaspoon Salt
Three fourths cup Water
2 tablespoon Oil
2 md Onions; cut in eighths
2 md Carrots; peeled, cut or sliced up
diagonally
1 Green pepper; in 1" chunks
1 Clove garlic; chopped
1 cup Canned pineapple chunks;
drained
2 cup Oil
1 cup Water
1/3 cup Dark brown sugar
2 tablespoon Cornstarch
2 tablespoon Cider vinegar
2 tablespoon Catsup
2 tablespoon Soy sauce
Hot cooked rice; for 4

From: Bobb1744@aol.com

Date: Sun, 18 Feb 1996 10:22:16 0500
To answer the following request, I am enclosing some of our favorite pork
recipes. They can all be made with fresh picnics or pork shoulder. I have
lots more so email or request here if you want more. Bobbie

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 MediumHigh heat. Add pineapple chunks. Stirfry 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 45 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 12 minutes to heat through. Stir in pork. Serve
immediately with hot cooked rice. NOTES
: Per serving: 750 cals.

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