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Category: Pork Casseroles
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1 lb. pork butt, cut into 1 inch cubes
1 tsp. salt
1/4 tsp. white sugar
1 tsp. soy sauce
1 egg white, beaten
2 green onions, chopped
4 c. vegetable oil for frying
1/2 c. cornstarch
Vegetables
1 T. vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 green pepper, cut into 1 inch pieces
1 onion, cut into wedges
salt
granulated sugar
Sauce
1 c. water
1/4 tsp. salt
3/4 c. granulated sugar
1/3 c. apple cider vinegar
1/4 c. ketchup
1/2 tsp. soy sauce
1 8 oz. can pineapple chunks, undrained
2 T. cornstarch
1/4 c. cold water
4 c. hot, cooked rice
Place pork in a medium bowl, and season with salt, sugar, and soy sauce.
Mix in egg white and green onions. Cover, and refrigerate for 1 hour.
Heat vegetable oil to 365F in a large, heavy saucepan or deep fryer.
Remove pork from refrigerator and coat with 1/2 cup cornstarch,
Fry in the heated oil about 10 minutes, until evenly browned; drain on paper towels.
Prepare Vegetables. Heat 1 tablespoon oil in a wok over medium heat. Stir in celery, green pepper and onion, and cook until tender; season lightly with salt and granulated sugar. Remove from heat, and set aside.
Prepare Sauce. In a large saucepan, mix water, salt, sugar, cider vinegar, ketchup, and soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil
Mix cornstarch and water to thicken in a measuring cup; stir into pork mixture.
Cook until well blended and thickened. Serve over hot rice.
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PORK - EMPEROR`S SWEET AND SOUR
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Category: Pork Casseroles
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1 lb. pork butt, cut into 1 inch cubes
1 tsp. salt
1/4 tsp. white sugar
1 tsp. soy sauce
1 egg white, beaten
2 green onions, chopped
4 c. vegetable oil for frying
1/2 c. cornstarch
Vegetables
1 T. vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 green pepper, cut into 1 inch pieces
1 onion, cut into wedges
salt
granulated sugar
Sauce
1 c. water
1/4 tsp. salt
3/4 c. granulated sugar
1/3 c. apple cider vinegar
1/4 c. ketchup
1/2 tsp. soy sauce
1 8 oz. can pineapple chunks, undrained
2 T. cornstarch
1/4 c. cold water
4 c. hot, cooked rice
Place pork in a medium bowl, and season with salt, sugar, and soy sauce.
Mix in egg white and green onions. Cover, and refrigerate for 1 hour.
Heat vegetable oil to 365F in a large, heavy saucepan or deep fryer.
Remove pork from refrigerator and coat with 1/2 cup cornstarch,
Fry in the heated oil about 10 minutes, until evenly browned; drain on paper towels.
Prepare Vegetables. Heat 1 tablespoon oil in a wok over medium heat. Stir in celery, green pepper and onion, and cook until tender; season lightly with salt and granulated sugar. Remove from heat, and set aside.
Prepare Sauce. In a large saucepan, mix water, salt, sugar, cider vinegar, ketchup, and soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil
Mix cornstarch and water to thicken in a measuring cup; stir into pork mixture.
Cook until well blended and thickened. Serve over hot rice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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