Sweet 'N Sour Pork
- Ready In:
- 2hrs 10mins
- Ingredients:
- 16
- Serves:
-
8-10
ingredients
- 3 1⁄4 lbs pork shoulder, cut into 1 inch cubes
- 3⁄4 cup all-purpose flour
- 4 teaspoons ginger
- 1⁄2 cup salad oil
- 2 (13 1/2 ounce) cans pineapple chunks, drained (reserve syrup)
- 1⁄2 cup vinegar
- 1⁄2 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 3⁄4 cup sugar
- 1 tablespoon salt
- 3⁄4 teaspoon black pepper
- 2 small green peppers, cut into strips
- 1 (1 lb) can bean sprouts, drained
- 2 (5 ounce) cans water chestnuts, drained and thinly sliced
- 2 tablespoons chili sauce
- 5 cups hot cooked rice
directions
- Trim excess fat from pork.
- Mix half the flour and all the ginger.
- Coat pork thoroughly with flour mixture.
- Heat oil in large heavy skillet or Dutch oven; brown pork on all sides, removing pieces as they brown.
- Add water to reserved pineapple syrup to measure 1 3/4 cups liquid; gradually stir into remaining flour.
- Stir pineapple syrup mixture, vinegar, soy sauce and Worcestershire sauce into fat in skillet.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in sugar, salt, pepper and meat.
- Reduce heat; cover; simmer one hour or until meat is tender, stirring occaisionally.
- Add pineapple and green peppers; cook uncovered 10 minutes.
- Stir in bean sprouts, water chestnuts and chili sauce; cook 5 minutes longer.
- Serve over rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows.
<br>
<br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.