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Thursday, April 15, 2010

Sweet and Sour Pork

This is another great recipie we did growing up on Chinese night.

1 lb pork cubes


1 tsp Cornstarch
1/2 tsp Salt
1 tsp Sesame Oil
1 Tbsp. Soy Sauce


1 large Green pepper diced
1 medium yellow onion diced
2 sliced Carrotts
1 clove garlic
2 Tb oil
1 C. Chicken Broth
1/2 C. Sugar
1/3 C. Red Wine Vinegar
2 tsp. Soy Sauce
1 tsp. chopped Ginger
1 can Pineapple Chunks


1/4 C. Cold water
2 Tbsp. Cornstarch


2 Eggs -beaten
2 Tbsp Flour
4 Tbsp Cornstarch

Combine pork with ingredients in group A and let it sit for 30 minutes or more to marinade. Then bread meat using ingredients in group D, doing an egg dip and then into the flour and cornstarch. Fry meat in a deep fryer or in a small amount of oil in a frying pan, then drain meat after frying. Stir fry the carrots, garlic and ginger until carrots are starting to get soft, add the rest of the ingredients in group B except green peppers and pineapple. Once combined add group C to veggies and boil mixture until thick and bubbly. Add green peppers and meat till warm. Add Pineapple just before serving. Serve over rice.

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