Sweet And Sour Pork
|Pork butt||3 Pound, cut into cubes|
|Soy sauce||4 Teaspoon|
|Monosodium glutamate||1 Teaspoon|
|Garlic salt||1 Dash|
|Flour||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Pineapple syrup||1 Cup (16 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Pineapple chunks||1 Can (10 oz), drained|
|Green pepper||1 , chopped|
|Chopped candied ginger||2 Tablespoon|
|Ripe tomatoes||2 , cubed|
Mix pork cubes, 2 tablespoons soy sauce, mono-sodium glutamate, ginger and garlic salt; let stand for 30 minutes.
Combine eggs, flour and 2 tablespoons cornstarch; beat until smooth.
Pour over pork, mixing well.
Mixture will be thick and sticky.
Heat oil in skillet; saute pork until well-browned on all sides.
Drain off fat.
Place pork mixture in greased baking dish.
Bake in 350-degree oven until tender.
Combine pineapple syrup, vinegar, sugar and remaining soy sauce; bring to a boil.
Combine remaining cornstarch and small amount of water to form a paste; stir into syrup mixture.
Cook until thickened.
Add pineapple, green pepper and ginger.
Add tomatoes, just before serving.
Pour over hot drained pork.