Title: Chinese Sweet and Sour Pork
Categories: Meat
Yield: 4 Servings

3/4 lb Pork shoulder; in 1/2" cubes
1 tb Soy sauce
1/2 ts Salt
3/4 c Flour
2 tb Cornstarch
1/4 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
3/4 c Water
2 tb Oil
2 md Onions; cut in eighths
2 md Carrots; peeled, sliced
-diagonally
1 Green pepper; in 1" chunks
1 Clove garlic; chopped
1 c Canned pineapple chunks;
-drained
2 c Oil
1 c Water
1/3 c Dark brown sugar
2 tb Cornstarch
2 tb Cider vinegar
2 tb Catsup
2 tb 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 e-mail 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 Medium-High heat. Add pineapple chunks. Stir-fry 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 4-5 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 1-2 minutes to heat through. Stir in pork. Serve
immediately with hot cooked rice. NOTES
: Per serving: 750 cals.

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