Sweet and Sour Pork

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)

Preparation

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.)

Cranberry-Mustard Pork Loin

Cranberry-Mustard Pork Loin Recipe from Taste of Home
* 8 Servings
* Prep: 15 min. Cook: 4 hours

Ingredients

* 1 boneless whole pork loin roast (2 pounds)
* 1 can (14 ounces) whole-berry cranberry sauce
* 1/4 cup Dijon mustard
* 3 tablespoons brown sugar
* 3 tablespoons lemon juice
* 1 tablespoon cornstarch
* 1/4 cup cold water

Directions

* Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4 to 4-1/2 hours or until a meat thermometer reads 160°.
* Remove roast and keep warm. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.

Nutrition Facts: 3 ounces cooked pork equals 255 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 22 g protein.

Ma Po Tofu

I modified this slightly from a Cooking Light recipe. It's classic Chinese home cooking. Serves 4 adults.

 

Ingredients:

 

19 oz package extra firm tofu, drained and cut into 1/2" cubes

1/2 cup reduced sodium chicken broth
1 tablespoon cornstarch
1-2 tablespoons soy sauce (use more if saltier taste desired)
1 tablespoon oyster sauce
1 to 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 pound lean ground pork (or beef)
1 tablespoon grated (or minced) peeled fresh ginger
3 garlic cloves, minced
2 cups hot cooked rice (I prefer brown rice)
1/3 cup chopped green onions

Directions:

 

1. Remove excess water from tofu cubes by blotting with paper towels. Set aside.

2. Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.

3. Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently.

4. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.

5. Serve tofu mixture over rice. Sprinkle with green onions.