Title: Sweet and Sour Pork #5
Categories: Meat
Yield: 6 Servings

1 ts Salt
1 ts Accent
1 ts Sherry
1 tb Soy sauce
1 Clove garlic; minced
3 sl Ginger root
1 lb Pork butt or loin; cut in 1
-inch pieces
1/2 c Cornstarch
1/2 c Flour
1/2 c Water
Oil
1 Egg; beaten
2 Carrots; diagonally cut
1 sm Onion; sliced
1 Bell pepper; cut in strips
1 cn (8-oz) pineapple chunks;
-drained
3/4 c Sugar
1/2 c Ketchup
2 tb Cornstarch
1/4 ts Salt
2 tb Red wine vinegar
4 dr Red food coloring
Cooked rice

Combine first 6 ingredients. Add meat and marinate for several hours.
Remove meat from marinade. Combine cornstarch, flour, water, 1 teaspoon oil
and egg. Mix well and thoroughly coat pork cubes. Deep fry pork in oil
until meat turns white. Drain on paper towels and place in warm oven. In 1
Tablespoon of oil, stir-fry carrots, onion and bell pepper over medium to
high heat for 1 minute. Add pineapple and set aside. Mix last 6 ingredients
and cook over medium heat until thick, stirring continuously. Add vegetable
mixture and pork. Serve over rice. Yield: 6 to 8 servings.

BARBARA V. NOLAND

MUST BE PREPARED DAY IN ADVANCE

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.