Sweet and Sour Pork

“I got this out of a Southern Living magazine about 20 years ago. I don't make it often because it take some time to make.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine egg, flour, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth.
  2. Dip pork cubes into batter; coating well; deep fry in hot oil (375 degrees) for 5-6 minutes.
  3. Drain.
  4. Heat 2 tablespoons oil in a wok or large skillet; add green pepper, carrots, celery, and garlic.
  5. Cook until vegetables are tender but not browned.
  6. Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly one minute.
  7. Slowly add 1/4 cup water to 3 tablespooons cornstarch, stirring until smooth.
  8. Stir cornstarch mixture into vegetable mixture.
  9. Cook until thickened and bubbly.
  10. Add pork, pineapple and tomato; cook just until well heated.
  11. Serve over rice.

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