This sweet and sour pork was delicious. I love all my Lion House cookbooks so much! This recipe comes from the Lion House Classics Cookbook. All members of my family enjoyed it and even ate the green peppers which is kind of a miracle for my children. We will definitely have this again.
Lion House Sweet and Sour Pork
2 lbs lean pork, cut into very thin 2" strips
2 tablespoons cornstarch
1/4 cup soy sauce (I used reduced sodium)
3 tablespoons of oil (plus a little more)
2 cups carrots cut thick diagonal slices
1 onion, cut in half and sliced
1 green pepper, cut into strips
1, 20 oz can pineapple chunks, drained
3 tablespoons cornstarch
3 tablespoons brown sugar
2 cups pineapple juice
1/4 cup rice wine vinegar
1/3 cup soy sauce (I used reduced sodium)
2 Hours Before Cooking:
Mix 2 tablespoons cornstarch and 1/4 cup soy sauce; marinate pork in this for 2 hours in the refrigerator. Drain, reserving marinade.
At Time of Cooking:
Stir fry meat in hot oil until evenly browned and tender, about 10 minutes. Remove meat from pan. Stir fry carrots and onions in same pan, using more oil if necessary. Cover and cook on low heat until tender, about 10-12 minutes. Add green pepper and pineapple. Return meat to pan and also stir in reserved marinade.
In the meantime, make sweet and sour sauce: mix cornstarch and sugar in a small saucepan. Add pineapple juice, vinegar, and soy sauce. Cook and stir until thickened and clear. Pour over meat and vegetables; heat until flavors are blended, about 10 minutes. Serve over cooked rice.