Ingredients
-
-
1
-
1/2
-
1/2
-
3 - 4
-
1
-
-
-
1
-
1
-
-
-
-
-
Directions
Chinese Sweet and Pungent Pork, This recipe is from The House of Chan Cookbook. The book was published in 1952 and was written by Sou Chan. He owned the famous House of Chan restaurant in New York. My aunt Theresa has made this dish many times and she still has the original book with its worn and yellowed pages. I recently purchased a used copy (much to my joy!) and thought I would post this much loved recipe. Prep and cooking times are approximate. (Depends on how fast you are…lol), I lost this recipe in a fire a long time ago and am so very happy I found it again! This a very, very good dish., This is the Sweet and Pungent Pork I remember from my childhood, not the over-sweet Sweet and Sour Pork they serve nowadays. I served it over white rice and left out Step 8. I put the cooked pork on a bed or rice and spooned the sauce over top.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Beat the Egg; Mix Flour, Salt, and Water With It to Form Thin Batter. |
|
2
Done
|
Pour Over Pork, Mix to Coat the Pieces, Then Fry Them, Piece by Piece, in Deep, Hot Oil Till Browned. |
|
3
Done
|
Drain. |
|
4
Done
|
Mix Pineapple, Green Pepper, Vinegar, Sugar, 3/4 Cup Water, and Molasses. |
|
5
Done
|
Stir Until It Boils; Add Tomato. |
|
6
Done
|
Mix Cornstarch With the 1/4 Cup Water and Stir Into the Sauce. |
|
7
Done
|
Cook Till Thickened. |
|
8
Done
|
Add Pork, Stir to Mix Well, and Serve at Once. |
