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Sweet and Sour Pork

February 19, 2011

1 pound lean pork, cut into ½ inch pieces

1 T. white wine or apple juice

1 T. soy sauce

1 egg, lightly beaten

1 T. cornstarch

3 T. flour

oil for deep frying

1 small onion, quartered or smaller

3 green peppers, seeded, quartered or smaller

1 clove garlic, minced

3 slices canned pineapple, drained and cut into bite size pieces

3 T. oil

SAUCE: 

1/3 cup sugar                     

4 T. catsup                         

1 T. white wine

2 T. vinegar

4 T. soy

1 T. cornstarch mixed well with 1/3 cup water

Mix pork with wine, soy, egg, cornstarch and flour. 

Heat oil to 340 degrees. 

Separate pork pieces and deep fry until well done and crisp on the edges.  Remove to paper towel lined bowl.  Place in low oven to keep warm.

Heat 3 T. oil and sauté onions, green peppers and garlic over high heat for 2 mins, mixing well.

Add sauce and bring to a boil.  Thicken with cornstarch mixture, stirring constantly. 

Add fried pork and pineapple – mix well and serve hot.

Recipe Source: Dad (Dick Oakford)

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