Sweet And Sour Pork -The Best - Ed's

Course : Chinese
Serves: 4
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1 pound lean pork cut in 1/2 inch bite-sized dice
1 tablespoon sherry
1 tablespoon soy sauce
1 large egg -- slightly beaten
1 tablespoon cornstarch
3 tablespoons flour
2 Cup oil for sauteing
1 small onion -- quartered
3 whole green peppers -- seeded and cubed
1 clove garlic -- minced
4 slices canned pineapple drained and quartered
3 tablespoons oil
1/2 jar maraschino cherries
1/2 Cup cashews to taste
1/3 cup sugar
4 tablespoons catsup
1 tablespoon sherry
2 tablespoons vinegar
4 tablespoons soy sauce
1 tablespoon cornstarch in 1/3 c. cold water

Preparation / Directions:

Mix the pork cubes with the wine, soy sauce, egg, first cornstarch, and flour. Heat oil in wok to 370F, separate the cubes and fry until well done and crisp on the edges. Remove to oven-proof plate and place in oven to keep warm. Sauté onions, peppers, and garlic over HIGH heat for 2 minutes, mixing well. Add the sauce and bring to boiling. Thicken with cornstarch mixture, stirring constantly. Add the fried pork, pineapple, Maraschino cherries and cashews. Mix well and serve over hot cooked rice with Chow Mein Noodles , if desired. HOW TO COOK RICE: Put 1 c. of uncooked rice, 2 c. cold water, and 1/2-1 tsp. salt in a 2-qt saucepan; cover with a tight-fitting lid. Bring to a vigorous boil; then turn heat as low as possible. Continue cooking for 14 minutes. DO NOT stir or lift the lid during this time. Turn off the heat; set rice steam, covered for an additional 10 minutes WITHOUT PEEKING! Fluff lightly with a fork. Makes 3 cups.

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