1 Lb Pork Tenderloin, In 1-Inch Cubes 1 Medium Onion 1 Egg Yolk 2 Small Green Peppers 1 Teaspoon Salt 5 Tablespoons Sugar 1 Teaspoon Soy Sauce 5 Tablespoons Catsup 1/2 Teaspoon Five-Flavor Spice, Optional 5 Tablespoons Vinegar 4 Tablespoons Cornstarch 2 Teaspoons Cornstarch Oil For Deep Frying -Mixed With 1/2 Cup Water 3 Tablespoons Oil 2 Slices Pineapple, Cut In 6 Pieces 1 Clove Garlic, Crushed
Place pork in boiling water for 2 minutes. Remove and pat dry. Mix with marinade of egg yolk, salt, soy sauce and five-flavor spice and let stand for 15 minutes. Coat pork with cornstarch. Heat oil (360 degrees) and deep fry pork until light brown. Remove. Drain on absorbent paper. Heat 3 tablespoons oil, stir-fry garlic, onion, and green pepper on high for a few minutes, then add sugar, catsup and vinegar. When just boiling, add cornstarch mixture, stirring constantly until thickened. Add fried pork and pineapple. Stir briefly. Serve hot. Serves 2 as a main course or 4-6 Chinese style.
Note: One fresh red pimento may be substituted for one green pepper.
1989 Recipe - Jean Hansen - From her cooking class with Julia Cheng
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"We frequently use the Sweet and Sour Sauce from this recipe on chicken as well." - Calla Ferre
Sweet & Sour Pork, April's Restaurant Style Fried Rice and Spicy Assorted Vegetables
