Sweet-And-Sour Pork Recipe
This Sweet-and-sour Pork recipe is easily right at the top of my most loved recipe list. It is the perfect choice for Main Dish. Try this recipe for Sweet-and-sour Pork and comeback and let me know how you enjoyed this Sweet-and-sour Pork recipe.
Ingredients
1 (3 3/4-pound) pork shoulder
3/4 cup all-purpose flour, divided
1 tablespoon plus 1 teaspoon ground ginger
1/2 cup vegetable oil
2 (15 1/4-ounce) cans pineapple chunks, undrained
1/2 cup vinegar
1/2 cup soy sauce
1/2 cup sugar
1 tablespoon Worcestershire sauce
1 tablespoon salt
3/4 teaspoon pepper
2 small green peppers, cut into strips
1 (16-ounce) can bean sprouts, drained
1 (8-ounce) can sliced water chestnuts, drained
2 tablespoons chili sauce
Hot cooked rice
Directions
Trim fat from pork, and cut meat into 1-inch cubes.
Combine 1/4 cup flour and ginger, dredge pork in flour mixture.
Heat oil in a large Dutch oven over medium heat, add pork, and cook until browned.
Remove pork, and drain on paper towels.
Drain pineapple, reserving juice, set pineapple aside.
Add enough water to pineapple juice to make 2 3/4 cups, gradually stir into remaining 1/2 cup flour.
Add to Dutch oven, stir well.
Add pork, vinegar, soy sauce, Worcestershire sauce, salt, and pepper.
Cover, reduce heat, and simmer 1 hour or until pork is tender, stirring occasionally.
Add pineapple, green pepper, bean sprouts, water chestnuts, and chili sauce, cook 5 minutes.
Serve over rice.
Combine 1/4 cup flour and ginger, dredge pork in flour mixture.
Heat oil in a large Dutch oven over medium heat, add pork, and cook until browned.
Remove pork, and drain on paper towels.
Drain pineapple, reserving juice, set pineapple aside.
Add enough water to pineapple juice to make 2 3/4 cups, gradually stir into remaining 1/2 cup flour.
Add to Dutch oven, stir well.
Add pork, vinegar, soy sauce, Worcestershire sauce, salt, and pepper.
Cover, reduce heat, and simmer 1 hour or until pork is tender, stirring occasionally.
Add pineapple, green pepper, bean sprouts, water chestnuts, and chili sauce, cook 5 minutes.
Serve over rice.
