Print Recipe

Hawaiian Pork

RG

Ingredients

Sweet and Sour Sauce

  • 1/2 cup cider vinegar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup ketchup
  • 1/4 cup unsweetened pineapple juice
  • 1/4 cup cornstarch
  • 2 tablespoons soy sauce

Pork and Vegetables

  • 2 pounds lean boneless pork (such as shoulder or butt), trimmed of excess fat and cut into 3/4-inch cubes
  • 1 egg, beaten
  • 1/2 cup cornstarch
  • 6 tablespoons vegetable oil
  • 1 small green bell pepper, cut into 1-inch squares
  • 1 small red bell pepper, cut into 1-inch squares
  • 1 small onion, cut into wedges, layers separated
  • 1/4 pound Chinese pea pods (snow or sugar peas) or 1 package frozen Chinese pea pods, thawed and drained

Instructions

  1. Sweet and Sour Sauce: Stir all ingredients together. Set aside.
  2. Pork and Vegetables: Dip pork cubes in beaten egg; drain briefly and roll in cornstarch to coat lightly; shake off excess.
  3. Place a wok over high heat. When wok is hot, add 2 tablespoons of the oil. When oil is hot, add half the pork; stir fry until evenly browned (5 to 7 minutes).
  4. Lift pork from wok and set aside. Repeat to brown remaining meat, adding more oil as needed. Add remaining oil (about 2 tablespoons) to wok. Add bell peppers and onion; stir fry until vegetables are tender-crisp to bite (about 2 minutes).
  5. Add pea pods; then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.

Yield: 6 to 8 servings


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