Sweet and Sour Pork

A lot of the recipes in Patty's collection, like this one, come from church fundraiser cook books. These are made when members of the congregation submit recipes to be printed in a soft cover bound book and sell them to benefit the church. This recipe is from a cook book printed in San Jose, California in the mid 1970s.

Pork

1 pound pork butt

1 egg

2 tablespoon cornstarch

1/4 teaspoon salt

1 teaspoon soy sauce

cracker meal

Sauce

1 green pepper, seeded and cut into one inch chunks

1 large tomato cut into wedges

3/4 cup pineapple chunks

1 tablespoon cornstarch in 2 tablespoons water

1/4 cup white vinegar

1/4 cup tomato catsup

1/4 cup water

1/2 tablespoon salt

6 tablespoon sugar

1 teaspoon Worcestershire sauce

2 dashes Tabasco sauce

Dice pork in about 3/4 inch squares. Prepare egg mixture of egg, salt, soy sauce and cornstarch. Dip pork in egg mixture, then roll in cracker meal. Let stand until coating dries (about 30 minutes) before deep frying (350 degrees) for 10 minutes until meat in thoroughly cooked.

Prepare sweet and sour sauce by combining vinegar through Tabasco sauce in a small pan. Bring to a slow boil and simmer for 30 seconds. In a large frying pan place sweet and sour sauce, bring to a boil before adding pieces of green pepper, cook for 30 seconds. Add cornstarch thickener, then tomato wedges, pineapple chunks and pork cubes. Stir and cook quickly for 15 seconds until sauce is evenly mixed.

-- Chef Mee Wah Jang