mom's sweet and sour pork

Mom's Sweet And Sour Pork Recipe

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Maria Espravnik

By
@Cookymom

This was my mom's recipe. When she made it we knew company was coming!

She taught this recipe in steps so she could use it with her cooking class at the local community college, I think.

Anyways.....
You have at the end of the recipe, her recipe for the batter and the sauce. The actual pork and seasonings were we have that in notes too. But we feel the star of the show is the sauce and it's worth mentioning the batter recipe since mom used it in several recipes

Rating:

★★★★★ 1 vote

Comments:
Method:
Stir-Fry

Ingredients

  • 1 lb
    pork tenderloin
  • 1
    red bell pepper
  • 1
    green bell pepper
  • 2 slice
    pineapple slices in syrup (canned pineapple)
  • 1/3 tsp
    salt
  • 1/4 tsp
    msg (monosodium glutamate)
  • 1 Tbsp
    soy sauce
  • 1/2 tsp
    white pepper
  • 1 1/2 c
    oil
  • 1
    egg white
  • 1/2 c
    cornstarch
  • 5 Tbsp
    white vinegar
  • 3 Tbsp
    sugar
  • 2 Tbsp
    tomato sauce
  • 1/2 pkg
    salt
  • 3 Tbsp
    pineapple juice ( from can)
  • 1/4 tsp
    msg
  • 1 1/2 Tbsp
    cornstarch

How to Make mom's sweet and sour pork

Step-by-Step

  1. Dice up pork, peppers, pineapple in 1" cubes
  2. Season meat. Dip into egg white. Dip into cornstarch
  3. Deep fry in hot oil until GOLDEN. ( 375 deg)
  4. Heat up wok. Slightly fry the green peppers. Add sauce mixture. Turn down the heat stir constantly until sauce thickens. Add meat and pineapple. When you start frying in the wok dip one green bell pepper in slowly to prevent splatter of oil
  5. DEEP FRY COATING (aka the batter)

    1 1/2 cups oil
    1 Egg white slightly beaten
    1/2 cup cornstarch

    Mix together
  6. Sweet and Sour Sauce

    5 tblsp white vinegara
    3 tblsp sugar
    2 tblsp tomato sauce
    1/2 teasp salt
    3 tblsp pinepple juice (from can)
    1/4 tsp monosodium glultamate
    11/2 tblsp cornstarch
    Mix together

Printable Recipe Card

About mom's sweet and sour pork

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Chinese




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