Chinese Sweet And Sour Pork
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Chinese Sweet And Sour Pork
  Chinese    Sweet    Pork    Meat  
Last updated 6/12/2012 1:14:54 AM. Recipe ID 44035. Report a problem with this recipe.
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      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
      1    Green pepper; in 1" chunks
      1    Clove garlic; chopped
      1 c  Canned pineapple chunks;
      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
  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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Recipe ID 44035 (Apr 03, 2005)

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