Cantonese Sweet-Sour Pork
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
2 lbs lean pork shoulder
2 tbsp peanut oil
1/4 cp hot water
1 (no. 2) can pineapple chunks
1/4 cp brown sugar, packed
2 tbsp cornstarch
1/4 cp cider vinegar
1 tbsp soy sauce
1/2 tsp salt
1 green pepper cut in thin strips
1/4 cp finely sliced peeled onion
2 cans cho-mein noodles (about 5 cups)
1 - Have meat cut in strips about 2 inches long and 1/2 inch wide.
2 - Brown pork slowly in hot oil.
3 - Add water.
4 - Cover and simmer about 1 hour or until tender.
5 - Drain pineapple.
6 - Save syrup.
7 - Combine sugar and cornstarch in glass or enamel saucepan.
8 - Add pineapple syrup, vinegar, soy sauce, and salt.
9 - Cook, stirring, over low heat i=until thick and clear.
10 - Pour over hot cooked pork.
11 - Let stand 10 minutes or longer.
12 - Add pineapple cubes, green pepper, and onion.
13 - Bring to a boil.
14 - Boil 3 minutes, stirring occasionally.
15 - Serve over chow-mein noodles made crisp in hot oven.
Makes 6 servings.
We love Chinese cooking at home. It's very easy, actually, but ad-
vance preparation takes time--cutting pork and vegetables in strips.
Don't ever warm over a Chinese dish. Cook fresh and never over cook.
Serve hot and promptly.