INGREDIENTS: 

2 to 3 lb. pork roast
1/2 cup vegetable oil for frying
1/2 cup cornstarch for coating

MARINADE INGREDIENTS:

2 tablespoons vinegar                   1 tablespoon soy sauce
2 tablespoons sugar                   1/2 cup water
1 1/2 tablespoons cornstarch       2 tablespoons catsup

Remove most of the fat from pork roast discarding fat and cut the roast into small pieces.  Combine above marinade ingredients in a plastic container, add meat,  cover and marinate in refrigerator about 3 hours.  Drain off most of the marinade and roll meat in cornstarch and fry in deep fat until brown and crisp.  Place on paper towels to drain.

SAUCE INGREDIENTS:

1 cup vinegar              6 tablespoons Worcestershire sauce
1 cup sugar                 8 teaspoons cornstarch
Dash salt                  1/4 teaspoon ground ginger
1 cup water

Mix all above ingredients in pan and just before your pork is done, cook a few minutes until slightly transparent.  Pour over pork at last minute.

ALTERNATE SAUCE INGREDIENTS:

1/2 cup water
1/4 cup rice vinegar
1/4 cup sugar
1/4 cup ketchup
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon chili oil
1 1/2 tbsp. cornstarch mixed with 1/4 cup water


Combine all sauce ingredients except cornstarch solution in a medium-size saucepan.  Bring sauce to a boil over medium-high heat, stirring constantly.  Add cornstarch solution and cook, stirring, until sauce boils and thickens.   I would double the amounts of this sauce for this recipe, however it will get you by without soaking everything.

FINAL INGREDIENTS AND ASSEMBLY:

1 small can chunk pineapple      2 medium green bell peppers, drained cut in strips
2 to 3 onions, cut in pieces         3 unpeeled tomatoes, cut in large pieces

Bring pepper to boil in water, cook for about 2 minutes.  Add onion and cut off stove.  Into a large bowl put cooked pork, drained pineapple chunks, tomatoes, onion and peppers, adding the hot sweet and sour pork sauce.  Serve over steamed sticky rice.

Recipe from Janet A. Harris, Labor of Love Cookbook and added the alternate sauce recipe.

YIELD:  6 to 8 servings

Click on thumbnail pixs below for a larger view:

This recipe is a little labor intensive and had pots n pans all over the stove and sink when I finished preparing this recipe.  I used the alternate sweet and sour sauce recipe but I would recommend doubling the recipe since most people like their sweet and sour pork dripping in the sauce.  Blanching the bell pepper and onion in boiling water is debatable if you plan on fixing this recipe ahead of time and keeping it in a warming tray, etc.  The veggies were just a little al dente, but tender and my bride loved this sweet and sour pork.  It was outstanding if I do say so myself!  Most of the Chinese fast food restaurants around these parts have the pork and veggies swimming in the sweet and sour sauce and apparently have a generic sweet and sour sauce for most of the items on the buffet line;  just different meats and veggie combinations.  This recipe is different and worth giving it a try.

I only used about half of the above Boston Butt for this recipe and will do a Greek style Souvlaki Kabab on the grill in few days.

Web posted by Bill aka Mickey Porter 07-18-12 with pixs added on 08-27-12.

LEAVING ON A SPIRITUAL NOTE