Wednesday, October 19, 2011

1953 Sweet and Sour Pork/Chicken

This is another heirloon recipe updated to todays methods. I hope you enjoy!



1 pound lean boneless pork ( can also use chicken )
1 8 oz can pineapple chunks (in pineapple juice)
1/3 cup sugar
14 cup vinegar
2 tablespoons cornstarch
2 tablespoons soy sauce
1 teaspoon instant chicken bouillon granules
1 beaten egg
1/4 cup cornstarch
1/4 cup all purpose flour
1/4 cup cold water
1/8 teaspoon ground red pepper
1 tablespoon cooking oil
1 cup bias cut carrots
2 cloves garlic, minced
1 large green or red sweet pepper, cut into 1/2 inch pieces
2 cups hot cooked rice


Trim fat from meat.  Cut meat into 3/4 inch cubes.  For sauce, drain pineapple, reserving juice.  Add enough water to juice to equal 1 1/2 cups liquid.  Stir in sugar, vinegar, the 2 tablespoons cornstarch, soy sauce, and bouillon granules.  Set aside.

For batter, in a bowl combine egg, the 1/4 cup cornstarch, flour, cold water and ground red pepper.  Stir until smooth.  Dip pork into batter.  Fry pork, 1/3 at a time, in hot oil (365 degrees F) for 4 to 5 munites or until meat is no longer pink and batter is golden.  Drain on paper towels.

Pour the 1 tablespoon oil in wok or large skillet. ( Add more oil as necessary during cooking.)  Preheat over medium high heat.  Stir fry carrots and garlic in hot oil for 1 minute.  Add sweet pepper; stir fry for 1 to 2 minutes or until crisp tender.  Push from center of wok.

Stir sauce.  Pour into center of wok.  Cook and stir until thickened and bubbly.  Cook and stir 1 minute more.  Stir in pork and pineapple.  Heat through.   Serve over rice.  Makes 5 servings.

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