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Sweet and Sour Pork

This recipe came from a neighbor in Virginia. She used the vegetable sauce on grilled chops or roasted pork. Leslie added the tempura batter for authenticity and deep fried the pork chunks. Hers is more like good Chinese versions--not the Americanized red glop frequently found on those cheap buffets.





List of Ingredients



• Batter:
  
• 1 cup flour
  
• 1 beaten egg
  
• 1 cup water with 2-3 ice cubes
  
• 1 tablespoon sugar
  
• 1 scant teaspoon salt
  
• Sauce:
  
• 1 cup cider vinegar
  
• 1 1/2 cups brown sugar
  
• dash Tabasco
  
• 2 teaspoons dry mustard
  
• 1 tablespoon Worcestershire
  
• 3 tablespoons cornstarch mixed with 1/4 cup cold water
  
• Vegetables:
  
• 1-2 green peppers, cut in 1-inch chunks
  
• 1 red pepper, chunked
  
• 1 large onion, cut into 1/2-inch lengthwise slices
  
• 2 tomatoes, peeled and diced
  
• 1-2 zucchini or yellow squash, cut into chunks
  
• 1 can pineapple chunks and juice
  
• 1 pork loin, cut into bite-sized pieces
  






Instructions



1. Prepare batter by combining flour, egg, water, sugar and salt. Dip pork pieces into batter. Fry a few at a time in about 1/2-inch hot oil. Remove to paper towels to drain.
   
2. To prepare sauce, place vinegar, brown sugar, Tabasco, dry mustard and Worcestershire sauce in a large saucepan and bring to a gentle boil. Make a paste of the cornstarch and water. Stir into vinegar mixture. Cook until thick.
   
3. Cut vegetables. Add to sauce. Cook for a few minutes until crispy tender. Add pineapple chunks and juice. Cook slowly until warmed through.
   
4. Serve over rice. Place rice on plate. Top with pork chunks. Pour sauce with vegetables overall.
   






Final Comments


This is very good. Adjust sweetness of sauce to suit your taste. Add soy sauce, if desired.