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Title: Sweet and Sour Pork with Tomatoes Categories: None Yield: 6 Servings 1/3 c Flour 1 ts Salt 1/2 ts Baking powder 1/3 c Cold water 1 lb Boneless pork, cut into -3/4-inch cubes 1 cn (20 oz) pineapple chunks in -pineapple juice 1/3 c White vinegar 1/3 c Firmly packed light brown -sugar 1 tb Cornstarch 1 ts Soy sauce Vegetable oil for frying 1 Medium-size green pepper, -halved, seeded and cut into -1-inch pieces 2 Medium-size tomatoes, cut -into wedges 1. Combine flour, salt, and baking powder in a medium-size bowl; add water, stirring until smooth. Add pork cubes; stir until coated. 2. Drain juice from pineapple into a 2-cup measure; stir in vinegar, brown sugar, cornstarch and soy sauce. 3. Heat 1 inch of vegetable oil in a large skillet or Dutch oven to 375 degrees. Fry pork cubes until golden brown; remove pork with slotted spoon to paper toweling to drain. Cut one cube to make sure pork is done. 4. Carefully pour off all oil from skillet, then return 1 tablespoon. Add green pepper;saute 2 minutes; remove and reserve. 5. Restir pineapple juice mixture; pour into skillet; cook over medium heat until slightly thickened and bubbly. Add pork, green pepper, pineapple cubes and tomatoes to skillet; heat thoroughly. Serve with hot cooked rice, if you wish. Posted to FOODWINE Digest 21 Mar 97 by "Elizabeth A. Post" |