Sweet-And-Sour Pork

Oxmoor House
4 servings


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1/4 cup all-purpose flour
1 teaspoon salt
Dash of pepper
3 tablespoons milk
1 egg
1 pound lean boneless pork, cut into 1-inch cubes
Vegetable oil
1 (8-ounce) can pineapple chunks, undrained
1 large green pepper, seeded and cut into 1 1/2-inch cubes
1 cup chicken broth, divided
1/2 cup firmly packed brown sugar
3 tablespoons vinegar
2 teaspoons soy sauce
2 tablespoons cornstarch
1 small tomato, quartered
Hot cooked rice


Combine flour, salt, pepper, milk, and egg; beat until smooth. Dip pork cubes in batter, coating well; deep fry in hot oil (375°) for 5 minutes or until golden brown. Drain and set aside.

Drain pineapple, reserving 2 tablespoons juice. Combine pineapple chunks, juice, green pepper, 3/4 cup chicken broth , brown sugar, vinegar, and soy sauce in a large skillet. Bring to a boil.

Combine cornstarch and remaining chicken broth, stirring until smooth; stir into pineapple mixture. Cook over medium heat until thickened and bubbly. Stir in pork and tomato. Serve immediately over rice.

Created date

February 2010