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Title: Sweet and Sour Pork with Tomato Wedges
Categories: Chinese Check
Yield: 4 Servings

1 1/2lbBoneless pork loin; cut into half inch cubes
1/4cSoy sauce
1 Egg; slightly beaten
3/4cCornstarch
1 1/2cVegetable oil
1smOnion; cut into 6 wedges
1smGreen pepper; cut into one inch cubes
8ozCan pineapple chunks; drain reserve juice
1lgTomato; cut into 8 wedges
SAUCE
  Reserved pineapple juice
1/2cWhite wine vinegar
1tbVegetable oil
1tbBrown sugar
1tbSoy sauce
1tsFresh ground black pepper
2tsCornstarch; dissolved in
4tsWater

1. Toss pork cubes in soy sauce, roll in egg, then in cornstarch, shaking off any excess cornstarch.

2. Preheat 1-1/2 cups oil in wok at 375 degrees F (medium-high). Add pork in 4 batches, frying until golden brown. Drain on paper towels or tempura rack. Turn wok off. Keep pork warm in 200 degree F oven.

3. Remove all but 1 tablespoon of oil from wok. Heat at 350 degrees F (medium). Add onion and stir fry 1 minute. Push up side. Add green pepper cubes, stir fry 1 minute. Push up side. Add pineapple and tomato wedges, stir fry 1 minute. Push up side.

4. Combine reserved pineapple juice, wine vinegar, oil, brown sugar, soy sauce and pepper. Add to wok and bring to a boil. Add cornstarch mixture, stirring until thickened. Return pork to wok and combine all ingredients. Serve immediately. Serves 4.

Source: West Bend Electric Wok Instruction Booklet L-4592 12-92 Typos by Dorothy Flatman 1996

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