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Sweet & Sour Pork
Tita Alvarez as printed in the Leblon Finatinas Para Guam (Guam Cookbook), used here with the permission of Y Inetnon Famalaoan


2 lbs pork butt
6 1/2 Tbs soy sauce
6 1/2 Tbs cornstarch
1 Tbs red wine
1 medium onion
1 large carrot
1 1/3 cups pineapple, cubed
2/3 cup bamboo shoots

Sauce
1 1/2 Tbs granulated sugar
1/2 cup soy sauce
2/3 cup white vinegar
1 1/3 cup cold water
6 Tbs cornstarch
1 1/2 Tbs catsup (optional)
1/2 cup green onion leaves, chopped


Cut pork into bite size pieces. In a large sauce pan, add pork and enough water to cover pork. Cover and cook over medium heat for 20 minutes. Drain. Blend soy sauce, red wine, cornstarch and pour over pork. Coat each piece well. Marinate 5 to 10 minutes.

Deep fry coated pork until brown and crispy. Drain on paper towel and set aside.

Cut vegetables into bite size pieces, deep fry for 1 minute. Drain on paper towel and set aside.

Mix sauce ingredients in sauce pan and cook over low heat, stirring constantly until thick and glossy. Catsup may be added for color. Add vegetables and fried pork into sauce.

Cook for 1 1/2 minutes. Remove from heat. Sprinkle with chopped green onion leaves before serving.

Yield: 4 to 6 Servings

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