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Sweet and Sour Pork
From: Jim Farris
A semi-traditional dish. Makes about 8 servings at about 600 calories per serving. Not
kosher, not for people with known allergies to eggs. Reduce or eliminate salt in recipe
for those requiring low-sodium diets.
Part One:
2
lbs. boneless pork top loin
Vegetable oil
1
1
1
1
1
/2 cup flour (general or all-purpose)
/4 cup cornstarch
/2 cup cold water
tsp. salt
egg
----
Part Two:
2
1
1
1
2
2
1
0-oz. can pineapple chunks in syrup, drained (reserve the syrup)
/2 cup brown sugar, packed
/2 cup vinegar
tsp. salt
tsp. soy sauce
carrots, cut diagonally (make long, thin slices)
clove garlic, finely chopped (don't use your favorite knife for this,
garlic will flavor the blade)
2
1
tbsp. cornstarch mixed in 2 tbsp. cold water
green pepper, chopped into 3/4 inch chunks
Part Three:
1-1/3 cup uncooked regular rice
2-2/3 cup water
Part One:
Trim excess fat from pork. Cut pork into 3/4 inch chunks. Heat oil (1 inch deep) in deep
fryer or Dutch Oven to about 360F.
Beat flour, cornstarch, cold water, salt, and egg with hand beater until smooth. Stir pork
into batter until well coated.
Add pork pieces one at a time to oil and fry about 5 minutes or until golden brown. Do
not fry too many pieces at once; turn pieces 2 or 3 times. Remove from oil, drain, and
keep warm.
Part Two:
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