Sweet And Sour Pork
From Never any leftovers (1972).
Source and licence
From Never any leftovers (1972), printed page 151, digitised by the Internet Archive: https://archive.org/details/CAT73362625
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 2 lbs. lean pork butt
- 1 cup pineapple chunks Prepare sweet-
- 1 medium-sized onion
- 6 thin carrots
Method
- Sweet-and-sour sauce (recipe follows) Marinade (recipe follows) 2 lbs.
- lean pork butt;
- cut in 1-inch cubes.
- about 1 cup water 6 tbsp.
- cornstarch salad oil for deep frying 1 medium-sized onion, cut in 1-inch chunks 1 cup sliced celery (sliced diagonally about 1/4 inch thick) 6 thin carrots, diagonally sliced 1/8 inch thick 1 inch piece fresh ginger root, peeled and cut in thin slivers, (optional) 12 small sweet pickles 2 green peppers, seeded and cut in 1 inch squares 1 cup pineapple chunks Prepare sweet-and-sour sauce and marinade.
- Place pork in pan with the cold water.
- Cover, bring to a boil, and simmer until tender (about 15 min.).
- Drain.
- Pour marinade over cooled pork;
- marinate 30 minutes (stirring occasionally), drain.
- Dredge pork in the cornstarch.
- Heat oil in a large frying pan, or wok, until very hot (about 390).