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Name: Chinese Sweet and Sour Pork
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/4 ts Salt; 2 md Carrots peeled, sliced; 3/4 c Flour; 1 c pineapple chunks Canned; 1 Clove garlic chopped; 3/4 c Water; 1 Green pepper in 1" chunks; rice Hot cooked, for 4; 1 tb Soy sauce; 1/4 ts Baking soda; 2 tb Vegetable oil; 2 c Vegetable oil; 2 tb Cornstarch; 2 tb Cider vinegar; 2 tb Cornstarch; 2 tb Catsup; 1/2 ts Salt; 2 tb Soy sauce; 3/4 lb Pork shoulder in 1/2" cubes; 1/3 c Dark brown sugar; 1 c Water; 1/4 ts Baking Powder; 2 md Onions cut in eighths

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INGREDIENTS

1/4 ts Salt
2 md Carrots ; peeled, sliced
3/4 c Flour
1 c pineapple chunks ; Canned
1 Clove garlic ; chopped
3/4 c Water
1 Green pepper ; in 1" chunks
rice ; Hot cooked, for 4
1 tb Soy sauce
1/4 ts Baking soda
2 tb Vegetable oil
2 c Vegetable oil
2 tb Cornstarch
2 tb Cider vinegar
2 tb Cornstarch
2 tb Catsup
1/2 ts Salt
2 tb Soy sauce
3/4 lb Pork shoulder ; in 1/2" cubes
1/3 c Dark brown sugar
1 c Water
1/4 ts Baking Powder
2 md Onions ; cut in eighths

Servings

INSTRUCTIONS

From: Bobb1744@aol.com Date: Sun, 18 Feb 1996 10:22:16 -0500 To answer the following request, I am enclosing some of our favorite pork recipes. They can all be made with fresh picnics or pork shoulder. I have lots more so e-mail or request here if you want more. Bobbie Marinate pork cubes in soy sauce and salt. In med. bowl, make batter of flour, cornstarch, baking powder, baking soda, salt and water. Blend until smooth with fork. Set aside. In wok or frypan, heat 2 T. oil. Add onions, carrots, green epper and garlic. Cook, stirring freqauently for 2 minutes over Medium-High heat. Add pineapple chunks. Stir-fry for 1 minute. Remove fruit and vegetables from wok. Set aside. In wok or saucepan, heat oil to 365 f. on thermometer. Ad pork to batter and toss to coat. With spoon, drop a few pork cubes in hot oil. Cook for 4-5 minutes until crisp and brown. remove with slotted spoon. Drain on paper towel. Keep warm in 200 f. oven. Repeat. Cool oil. Strain with cheesecoth and store in refrigerator. In a medium saucepan, combine 1 cup water, brown sugar, cornstarch, vinegar, catsup and soy sauce. Heat to boiling, stirring until thick. Add vegetables and fruit. Cook for 1-2 minutes to heat through. Stir in pork. Serve immediately with hot cooked rice. NOTES : Per serving: 750 cals. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

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Chinese Sweet and Sour Pork

1/4 ts Salt
2 md Carrots peeled, sliced
3/4 c Flour
1 c pineapple chunks Canned
1 Clove garlic chopped
3/4 c Water
1 Green pepper in 1" chunks
 rice Hot cooked, for 4
1 tb Soy sauce
1/4 ts Baking soda
2 tb Vegetable oil
2 c Vegetable oil
2 tb Cornstarch
2 tb Cider vinegar
2 tb Cornstarch
2 tb Catsup
1/2 ts Salt
2 tb Soy sauce
3/4 lb Pork shoulder in 1/2" cubes
1/3 c Dark brown sugar
1 c Water
1/4 ts Baking Powder
2 md Onions cut in eighths

From: Bobb1744@aol.com    Date: Sun, 18 Feb 1996 10:22:16 -0500  To answer the following request, I am enclosing some of our favorite pork  recipes. They can all be made with fresh picnics or pork shoulder. I have  lots more so e-mail or request here if you want more. Bobbie    Marinate pork cubes in soy sauce and salt. In med. bowl, make batter of  flour, cornstarch, baking powder, baking soda, salt and water. Blend until  smooth with fork. Set aside. In wok or frypan, heat 2 T. oil. Add onions,  carrots, green epper and garlic. Cook, stirring freqauently for 2 minutes  over Medium-High heat. Add pineapple chunks. Stir-fry for 1 minute. Remove  fruit and vegetables from wok. Set aside. In wok or saucepan, heat oil to  365 f. on thermometer. Ad pork to batter and toss to coat. With spoon, drop  a few pork cubes in hot oil. Cook for 4-5 minutes until crisp and brown.  remove with slotted spoon. Drain on paper towel. Keep warm in 200 f. oven.  Repeat. Cool oil. Strain with cheesecoth and store in refrigerator. In a  medium saucepan, combine 1 cup water, brown sugar, cornstarch, vinegar,  catsup and soy sauce. Heat to boiling, stirring until thick. Add vegetables  and fruit.  Cook for 1-2 minutes to heat through. Stir in pork. Serve  immediately with hot cooked rice. NOTES  : Per serving: 750 cals.    MC-RECIPE@MASTERCOOK.COM    MASTERCOOK RECIPES LIST SERVER    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (478g)
Recipe Makes: 4

Calories: 1180
Calories from Fat: 839 (71%)

Amt Per Serving		% DV

	Total Fat 93.2g	124 %
	Saturated Fat 11.1g	56 %
	Monounsaturated Fat 55.7g
	Polyunsanturated Fat 23.6g
Cholesterol 60.4mg		19 %
Sodium 754.3mg		26 %
Potassium 758.5mg		20 %
Total Carbohydrate 70g		21 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 65.6g
Protein 20.1g		29 %
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Calories per serving: 1180

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