Sunday, September 30, 2007

Sweet and Sour Pork

Sweet and Sour PorkSweet and sour pork isn't an unusual dish but the reason I've posted it is that I've been using this particular recipe since I was first married and it's good.

It's an easy recipe to make, with simple ingredients you probably have on hand and it works every time. Nothing particularly fancy but good eating. When I fix it I drag out my Asian dishes, chopsticks and bamboo placemats and we have a great time.

1 16-ounce can of pineapple chunks
2/3 cup sugar
1/2 cup white vinegar
4 tablespoons cornstarch
4 tablespoons soy sauce
2 teaspoons chicken bouillon granules
2 beaten eggs
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 cup water
1/4 teaspoon ground black pepper
1 1/2 pounds pork, cut into 3/4-inch cubes
canola oil for frying
2 medium carrots, thinly sliced on bias
2 minced garlic cloves
1 large red sweet bell pepper
4 cups hot cooked rice
sesame seeds, green onion knot for garnish

For sauce, drain pineapple, reserving the juice. Add water to reserved juice to equal 3 cups. Stir in sugar, vinegar, 4 tablespoons cornstarch, soy sauce and bouillon granules. Set sauce aside. For batter, combine egg, 1/2 cup cornstarch, flour, water and pepper. Dip pork cubes into the batter and fry them in batches until golden brown at about 365 degrees. Drain on paper towels.

Preheat a wok or skillet over high heat and add 1 tablespoon canola oil, more as necessary during the cooking. Add carrots and garlic and fry one minute. Add peppers and fry one-two minutes longer until crisp-tender. Push from center of wok and stir in sauce. Cook and stir until thick and bubbly then one minute more. Stir in pork and pineapple and stir everything until heated through and all the ingredients are coated with sauce. Serve over rice, serves four to six.

Technorati tags:


Erica Douglas said...

I love using matching dishes for the origin of food we're eating :)

Today I'm cooking thai for sunday dinner, so out come the little black asian style bowls - I thought I was a bit odd like that, nice to hear that I'm not!

Corrie said...

This looks yummy. I plan on trying this - the green onion knot is a nice touch.

Daisy said...

Mmm...I could probably even sneak in some zucchini.

Heffalump said...

This is very close (if not exactly the same) as my recipe that I use from the red checkered BHG cookbook. We make it using chicken most of the time...and sometimes I like to use it with saves the deep frying portion of things. I just make the meatballs (and cook them of course) and then do the sauce and put them together. Its great stuff.

My Ice Cream Diary said...

I love your dishes and chopsticks! This looks like a recipe I could handle.

Amber said...

Anything sweet and sour is top notch in my book. Admittedly, I've never made it with pork but it may be time to relinquish my obsession with everything poultry!

JustRandi said...

Looks delicious! Is that you own picture, or is it the one that came with the recipe??

Mary@notbefore7 said...

Printing this now! YUM!

Anonymous said...

This sounds and looks delicious! My husband's favorite chinese dish is sweet and sour pork. Can't wait to try it.

Have you ever made it without deep frying the pork?


Shalee said...

Tried this last night and the kids both smiled and said, "THIS is a WINNER, Mom!"

Oh, and I added onions. Delish!

Thanks Michelle!

Susan said...

I love these tried and true recipes that you make for years and always enjoy. Sounds like comfort food to me.

my4kids said...

Oh that looks yummy!