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SWEET AND SOUR PORK
1 lb. pork tenderloin, cut into medium chunks
1 green pepper, cut into medium chunks
1 medium onion, cut into wedges
1 c. pineapple, chopped (reserve juice)
1/4 c. oil for frying
MARINADE:
1 Tbsp. sherry
1 Tbsp. water
2 Tbsp. soy sauce
4 tsp. flour
4 tsp. cornstarch |
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SAUCE:
1/2 c. brown sugar
1/2 c. vinegar
1 tsp. salt
4 Tbsp. ketchup
3/4 c. pineapple juice
4 tsp. cornstarch
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In a large bowl, combine all marinade ingredients. Add the pork, and stir to evenly coat. Let marinate for at least 30 minutes.
Heat oil in a large nonstick skillet over medium-high heat, and add the pork chunks. Fry for about 4 to 5 minutes, or until golden brown. Remove pork chunks to paper towels and drain oil from skillet.
Add the sauce ingredients to the skillet and stir until thick. Add green pepper and onions, and cook about 2 minutes. Add the pork, and stir until thoroughly heated. Add the pineapple, and stir until well coated and heated through. Serve immediately.
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