| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meat | 6 | Servings | |
INGREDIENTS
| 1 | t | Salt |
| 1 | t | Accent |
| 1 | t | Sherry |
| 1 | T | Soy sauce |
| 1 | Clove garlic, minced | |
| 3 | Ginger root | |
| 1 | lb | Pork butt or loin, cut in 1 |
| inch pieces | ||
| 1/2 | c | Cornstarch |
| 1/2 | c | Flour |
| 1/2 | c | Water |
| Oil | ||
| 1 | Egg, beaten | |
| 2 | Carrots, diagonally cut | |
| 1 | Onion, sliced | |
| 1 | Bell pepper, cut in strips | |
| 1 | 8-oz pineapple chunks | |
| drained | ||
| 3/4 | c | Sugar |
| 1/2 | c | Ketchup |
| 2 | T | Cornstarch |
| 1/4 | t | Salt |
| 2 | T | Red wine vinegar |
| 4 | Red food coloring | |
| Cooked rice |
INSTRUCTIONS
Combine first 6 ingredients. Add meat and marinate for several hours. Remove meat from marinade. Combine cornstarch, flour, water, 1 teaspoon oil and egg. Mix well and thoroughly coat pork cubes. Deep fry pork in oil until meat turns white. Drain on paper towels and place in warm oven. In 1 Tablespoon of oil, stir-fry carrots, onion and bell pepper over medium to high heat for 1 minute. Add pineapple and set aside. Mix last 6 ingredients and cook over medium heat until thick, stirring continuously. Add vegetable mixture and pork. Serve over rice. Yield: 6 to 8 servings. BARBARA V. NOLAND MUST BE PREPARED DAY IN ADVANCE From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 257
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 31mg
Sodium: 829.8mg
Potassium: 213mg
Carbohydrates: 54.3g
Fiber: 1.4g
Sugar: 31.4g
Protein: 3.1g