Hawaiian pork
Hawaiian Pork
Sweet and Sour Sauce
1/2 cup cider vinegar
1/2 cup firmly packed brown sugar
1/2 cup catsup
1/4 cup unsweetened pineapple juice
1/4 cup cornstarch
2 tablespoons soy sauce
Stir all ingredients together.
Set aside.
Pork and Vegetables
2 pounds lean boneless pork (such as shoulder
or butt), trimmed of excess fat and cut
into 3/4-inch cubes
1 egg, beaten
1/2 cup cornstarch
6 tablespoons vegetable oil
1 small green bell pepper, cut into 1-inch squares
1 small red bell pepper, cut into 1-inch squares
1 small onion, cut into wedges, layers separated
1/4 pound Chinese pea pods (snow or sugar peas) or
1 package frozen Chinese pea pods, thawed and
drained
Dip pork cubes in beaten egg; drain briefly and roll in
cornstarch to coat lightly; shake off excess.
Place a wok over high
heat.
When wok is hot, add 2 tablespoons of the oil.
When oil is
hot, add half the pork; stir fry until evenly browned (5 to 7
minutes).
Lift pork from wok and set aside.
Repeat to brown remaining
meat, adding more oil as needed.
Add remaining oil (about 2
tablespoons) to wok.
Add bell peppers and onion; stir fry until
vegetables are tender-crisp to bite (about 2 minutes).
Add pea pods; then stir sauce and add.
Stir until sauce boils
and thickens; return pork to wok and stir until heated through.
Makes 6 to 8 servings.