SWEET AND SOUR PORK 
1 1/2 lbs. pork shoulder
2 eggs
Salt and pepper
3/4 c. flour
1/2 tsp. baking powder
1/2 c. salad oil
1 c. chicken bouillon
2 green peppers
8 oz. can pineapple chunks
3 tbsp. cornstarch
1 tbsp. soy sauce
1/2 c. vinegar
1/2 c. sugar
1/2 c. pineapple juice

Cut pork (can substitute 1 pound ground beef or 2 whole chicken breasts) into 1 inch cubes. If using ground beef, form into 1 inch balls. If using chicken breasts, cut into 1 inch cubes. Dip in batter made of eggs, salt, pepper, flour and baking powder. Cook well on all sides in hot oil. Remove from heat and keep hot. Pour off all but 2 tablespoons of oil. Add green peppers, seeded and cut into small chunks, with chicken bouillon and cook for 10 minutes. Add pineapple and the other ingredients blended together. Cook until thickened; add the meat and heat through. Serve over hot rice. Garnish if desired with tomato wedges and hard cooked eggs. Serves 4 to 5.

 

Recipe Index