Recipe

Hawaiian Pork Recipe

Add Step-by-Step Photos	Crossfire / All my dishes 2 years ago Oh yum Prep:15m Cook:35m Servings:6	Crossfire
	pineapple soy sauce

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Ingredients

Sweet-Sour Sauce

1/2 cup cider vinegar

1/2 cup firmly packed brown sugar

1/2 cup catsup

1/4 cup cornstarch

1/4 cup unsweetened pineapple juice

2 tablespoons soy sauce

Stir Fry

2 lbs lean boneless pork, trimmed of excess fat and cut into 3/4 inch cubes (such as shoulder, butt or tenderloin)

1 egg, beaten

1/2 cup cornstarch

6 tablespoons salad oil

1 small green bell pepper, seeded and cut into 1-inch squares

1 small red bell pepper, sedded and cut into 1-inch squares

1 small onion, cut into wedges, layers separated

1/4 lb snow peas or sugar snap peas, ends and strings removed

Directions

Sweet-Sour Sauce: Stir together cider vinegar brown sugar, catsup; 1/4 cup cornstarch, unsweetened pineapple juice; and soy sauce. Set aside.

Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly; shake off excess.

Place a wok or frying pan 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). 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; sitr-fry until vegetables are tender crisp to bite (about 2 minutes). Add pea pods; then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.

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