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Recipe : Entry # 5583
Ruth Burbage
Recipe Title
Sweet and Sour Pork
Recipe Theme
Main Dishes
Coosa Valley EC
1 pound boneless pork
2 stalks celery
1 medium green pepper
1 large onion
1 carrot
1/2 cup dry sherry
1/2 cup soy sauce
1/4 cup cornstarch
1/4 cup flour
Vegetable oil
1 8-ounce can pineapple tidbits
1 tablespoon soy sauce
3/4 cups sugar
3 tablespoons cornstarch
1/4 cup soy sauce
1/2 cup red wine vinegar
2/3 cup water
Hot coked rice
Cut pork, celery, pepper and onion into 1-inch pieces. Cut carrot into 1/4-inch slices. Combine sherry, 1/2 cup soy sauce and pork and mix well. Let stand at room temperature for 1 hour. Drain, discarding marinade. Combine 1/4 cup cornstarch and flour. Dredge pork in mixture, coating well. Deep dry in hot oil (375 degrees for 5 to 6 minutes or until golden brown. Drain and set aside, keeping warm. Heat 2 tablespoons oil in a large skillet. Add vegetables and pineapple. Cook 1 minute, stirring occasionally. Add 1 tablespoon soy sauce and cook 1 minute more. Remove vegetables and keep warm. Combine sugar and 3 tablespoons cornstarch, stirring until blended. Gradually add 1/4 cup soy sauce, vinegar and water. Add to skillet and cook, stirring constantly, until thickened and bubbly. Stir in pork and vegetables. Serve over hot rice. Makes 4 to 5 servings.