Ingredients
-
1
-
2
-
1
-
-
1
-
1/2
-
1/2
-
1
-
1/2
-
2
-
-
-
-
-
Directions
River Road Cookbook Sweet and Sour Pork, This is a wonderful–not sticky sweet!–sweet and sour pork that I grew up with. Simple and just delicious. It spoiled me for all other versions. I find most too sweet and way too full of unnecessary and distracting vegetables.
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Steps
|
1
Done
|
Beat the Egg and Incorporate the 2 Tablespoons Cornstarch in a Medium Bowl (one That Will Accommodate the Pork). |
|
2
Done
|
Add the Pork and Coat the Pieces With the Egg/Cornstarch Batter. |
|
3
Done
|
Deep Fry in 375 Degree Fahrenheit Oil in Batches to Keep the Oil Up to Temperature, Until Light Brown. |
|
4
Done
|
Drain on Paper Towels. |
|
5
Done
|
Cut Peppers Into 1/4-Inch Slivers. Cut Slivers in Half. |
|
6
Done
|
Drain Pineapple. If Using Sliced Pineapples, Cut Them Into Tidbits. |
|
7
Done
|
Put the Sugar, Vinegars, Salt and Water, or Pineapple Juice, in a Large Saucepan (3 to 4 Quarts). |
|
8
Done
|
Bring to a Boil. |
|
9
Done
|
Add the Sliced Peppers and Boil One Minute. |
|
10
Done
|
Mix the 2 Tablespoons Cornstarch and 1/2 Cup Water Together. |
