by Kathy Hamman Miller
I love the fact you can make a hot dish that is both sweet and sour to the taste. This dish is a “sure to please” at a family get together and is really delicious served over long grained rice.
I do start the rice before cooking the sauce according to the cook time of the type of rice I use. I use 3 pounds of pork for a family gathering and find it easy to triple the ingredients.
Sweet and sour pork
1 pound pork tenderloin
2 green peppers
4 slices pineapple
Marinade-
1/2 tsp salt
1/2 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon cold water
1 egg yolk
Season sauce-
3 tablespoons white vinegar
4 tablespoons sugar
4 tablespoons tomato ketchup
4 tablespoons cold water
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon sesame oil
Coating pork before frying-
1/2 cup cornstarch
6 cups of peanut oil-
For frying
Cut pork into bite sized squares and marinate in sauce for at least 1 hour. I like to do this the night before and place in fridge.
Prep fresh green pepper by removing any seeds and membranes cutting into 1 inch squares. Cut chunks of pineapple into bite size pieces and set aside.
Heat 6 cups of peanut oil. While oil is heating, coat each piece of pork in the 1/2 cup of cornstarch. When oil is ready, fry pork until brown and crispy, about 2 minutes on each side. Remove pork and drain off all of the oil except 2 tablespoons from frying pan.
Fry the green pepper and pineapple until you get the desired bite crunch that suits you, stirring constantly. Add the season sauce continuing to stir fry until thickened. Turn off the heat and add pork.
Mix well and serve immediately. Enjoy!
