Sweet and Sour Pork

This is a delicious recipe, which our family always enjoys.  With budget savings being a necessity, we simply do not have the ability for Chinese take-out, like we used to do. So this is a great and tasty alternative for our family.

1 1/2 pounds pork tenderloin, cubed
2 beaten eggs
2 c. water
1 c. flour
2 T. canola oil
3 green peppers, cut into 1 inch pieces
2 c. pineapple chunks, drained
3/4 c. brown sugar
3 T. molasses
1 can redi-cut tomatoes
2 T. cornstarch
1 t. salt
pepper to taste
1 c. white vinegar

In a large mixing bowl combine eggs, flour, salt and 1/4 c. water. Add pork and stir thoroughly, until meat is coated by mixture.

In wok or large frying pan, heat oil and fry pork until brown. Drain meat.

In a large mixing bowl combine, green peppers, pineapple, brown sugar, vinegar, molasses, pepper and 1 1/2 c. water. Pour into large stock pot and bring to a boil. Add tomatoes and simmer for 5 minutes on medium-high heat.

In a small bowl combine cornstarch and 1/4 c. water. Stir into stock pot. Cook for 1 minute and add fried pork. Simmer on medium low heat for 15 minutes. Serves 6-8.

Best served over fried rice.

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Green Bean Bundles

When my friend Holly served this to us in Little Rock over 15 years ago, we were blown away by the wonderful marriage of flavors.  This is one of our favorites!

2 cans whole green beans (can use 1/2 pound fresh green beans)
8 slices bacon (uncooked)
3/4 stick butter
1/2 c. brown sugar
1/2 t. garlic powder
1/8 t. pepper

Cut bacon slices in half. Wrap around 4-5 beans and place seam side down in a 9X13″ casserole dish.

In a small sauce pan over medium heat, combine butter, brown sugar, garlic powder and pepper. Heat until bubbly and sugar is dissolved. Pour over beans. Bake covered at 375 degrees for 45 minutes. Uncover for the last 5 minutes. Serves 6.

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