Aunt Barbara’s Sweet and Sour Pork Serve 5 to 7
2 lbs uncooked pork to dredge pork 4 T. cornstarch
2 cups water
4 T. soy sauce
Combine for sweet and sour sauce
4 T. cornstarch (add last)
1 cup water
1/3 cup vinegar (apple cider vinegar)*
¼ cup soy sauce
¾ cup sugar
¾ cup green pepper (shredded) (can omit)
¾ cup carrots (roll cut) (Oblique cut some, like triangle)
¾ cup onions (shredded)
¾ cup chunk pineapple
2 T. oil for stir-frying
Oil for deep fat frying (390 degrees)
Cut uncooked pork into 2” X 2” pieces. Put into heavy sauce pan with 2 cups cold water, bring to boil and simmer for 20 minutes. Take from pan and let cool.
Drain pineapple. Shred green pepper and onion. Roll cut carrots.
Combine sugar, soy sauce, vinegar, cornstarch and water in sauce pan. Cook over low heat until thickened.
Heat pan. Add oil. Add carrots: stir-fry 1 minute, remove to sweet and sour sauce. Heat oil to 390 degrees for deep fat frying.
Dredge cool pork in mixture of 4 T. cornstarch and 4 T. soy sauce. (leave 10-15 minutes improves flavor, add all pork at once, stir) Deep fry until pork is a deep rich brown. Then add to sweet and sour sauce. Heat all ingredients through, do not boil. Serve at once.
(Put rice on big platter then pour sweet and sour over)
*For milder sweet and sour sauce, substitute juice from chunks of pineapple
(Boil and deep fry meat in morning. Do cutting also. Then before serving make sauce, add fried meat, onion. Then stir fry carrots and green pepper.)