Sweet And Sour Pork
|All purpose flour||1 Cup (16 tbs)|
|Boneless pork shoulder||1 1⁄2 Pound|
|Canned pineapple chunks||20 Ounce|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Canned tomato sauce||8 Ounce|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Garlic salt||1⁄4 Teaspoon|
|Green pepper||1 Medium|
|Thinly sliced onion||1⁄2 Cup (8 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Combine eggs, flour, milk, and salt; mix well.
Add pork cubes, stirring to coat.
Heat 1 inch of oil in a large skillet to 375Â°; add pork, and fry 6 minutes or until golden brown.
Drain pineapple, reserving 1/2 cup liquid; set pineapple aside.
Combine reserved pineapple liquid and next 7 ingredients in a Dutch oven; stir well.
Cook over medium heat, stirring constantly, until thickened.
Stir in pork, pineapple chunks, green pepper, and onion.
Cover and simmer 10 minutes.
Serve over hot cooked rice.