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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I found this recipe in a 1983 issue of the Ohio Magazine. It was listed in the Dining In feature. They use to feature Ohio restaurants with their recipes under this section. Unfortunately, I don't remember the name of the restaurant that the recipe came from and my clipping doesn't list it. This has became the recipe I have used for Sweet and Sour Pork for over 20 years. I hope you enjoy. Ingredients:
2 cups pork butt, cut into 2 cubes |
1/3 cup cornstarch |
oil (for frying) |
1/2 teaspoon salt |
1/2 teaspoon soy salt |
1 egg yolk |
1 tablespoon worcestershire sauce |
4 tablespoons catsup |
4 tablespoons vinegar |
7 tablespoons sugar |
1 teaspoon sesame oil |
1 tablespoon cornstarch, dissolved in 1 tbs water |
1/2 cup green bell pepper (chopped) |
1/2 cup sliced carrot (parboiled) |
1/2 cup cherry tomatoes |
1/2 cup onion (chopped) |
1/2 cup pineapple chunk |
Directions:
1. Cut pork butt into 2 cubes.
2. Mix marinade ingredients.
3. Add pork to marinade and marinate for at least 1/2 hour.
4. Roll marinaded pork in cornstarch and shake off excess.
5. Deep fry pork in oil for 5 minutes and remove from oil.
6. Reheat oil and fry pork again for crispness.
7. Remove pork and set aside.
8. Cook first 5 sauce ingredients over medium heat in a large sauce pan mixing thoroughly, about 5 minutes.
9. Add cornstarch and water. Bring to a boil over high heat to thicken.
10. Reduce heat and add veggies tossing to coat.
11. Add meat and toss again.
12. Serve over rice, garnishing with the pineapple chunks.
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