Sweet-And-Sour Pork Recipe
Ingredients
| Eggs | 2 , beaten | |
| 1/4 cup plus | ||
| Flour | 2 Tablespoon | |
| Milk | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| 1 1/2 pounds boneless pork shoulder, cut into 3/4 cubes | ||
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Pineapple chunks | 1 Can (10oz), drained | |
| 1/2 cup juice reserved | ||
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz) | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Garlic salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Green bell pepper | 1 Medium, diced | |
| Onion | 1/2 Cup (16 tbs), thinly sliced | |
Directions
Combine the eggs, flour, milk and salt in a large bowl; mix well.
Add the pork cubes and stir well to coat.
Heat 1 inch of vegetable oil to 375 degrees in a large skillet.
Add the pork; fry for 6 minutes or until golden brown; drain on paper towels.
Combine the 1/2 cup pineapple juice, brown sugar, cornstarch, cider vinegar, tomato sauce, corn syrup, garlic salt and pepper in a Dutch oven; stir well.
Cook overmedium heat until thickened, stirring constantly.
Stir in the pork, pineapple chunks, bell pepper and onion.
Simmer, covered, for 10 minutes.
Add the pork cubes and stir well to coat.
Heat 1 inch of vegetable oil to 375 degrees in a large skillet.
Add the pork; fry for 6 minutes or until golden brown; drain on paper towels.
Combine the 1/2 cup pineapple juice, brown sugar, cornstarch, cider vinegar, tomato sauce, corn syrup, garlic salt and pepper in a Dutch oven; stir well.
Cook overmedium heat until thickened, stirring constantly.
Stir in the pork, pineapple chunks, bell pepper and onion.
Simmer, covered, for 10 minutes.
Chef
