Sweet And Sour Pork Shoulder
|Lean pork boston shoulder||3 Pound, cut into 1.5 inch cubes|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Salt||3 3⁄4 Teaspoon|
|Salad oil||1 Tablespoon|
|Canned pineapple chunks||40 Ounce, drained (Two 20 Ounce Can, Reserve Liquid)|
|Catsup||3⁄4 Cup (12 tbs)|
|Water||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Vinegar||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Worcestershire sauce||1 Tablespoon|
Heat meat and water in tightly covered Dutch oven until water boils.
Reduce heat; simmer 15 minutes and drain.
Beat eggs slightly in large bowl; add meat.
Toss meat with egg until pieces are well coated.
Mix flour and salt.
Sprinkle flour mixture on meat; toss until well coated.
Heat oil (1/2 inch) in large skillet or electric frypan over medium high heat.
Brown meat in oil, 1/3 at a time, about 5 minutes; drain.
Do not overcook.
(One meal can be served immediately. Reserve half of the meat; keep warm while making Sauce.) Cool quickly.
Divide meat in half.
Wrap, label and freeze.
Add enough water to reserved pineapple syrup to measure 1 1/2 cups.
Mix pineapple syrup, catsup, water, cornstarch, vinegar, sugar and Worcestershire sauce in medium saucepan.
Cook over medium high heat, stirring constantly, until mixture thickens and boils.
Remove from heat; stir in pineapple chunks.
(To serve 1 meal immediately, reserve half of sauce in saucepan; see right.) Divide sauce between two 1 quart freezer containers.
Cover, label and freeze.20 minutes before serving, remove 1 package Sweet and Sour Pork cubes and 1 container Sweet and Sour Pork sauce from freezer.
Have ready: 2 medium green peppers, cut into 1inch pieces; 1 medium onion, cut into 1 inch pieces; 4 cups hot cooked rice.
Dip container of sauce into very hot water just to loosen.
Place 1/4 cup water and frozen block in large saucepan.
Cover tightly; heat over medium high heat until thawed, about 15 minutes.
While the sauce is thawing, heat oven to 400Â°.
Unwrap pork cubes; place frozen meat on un greased baking sheet.
Heal in oven until hot, 10 to 12 minutes.
Stir green pepper and onion into sauce (they will remain crisp).
Reduce heal; cover tightly and simmer 5 minutes.
Stir pork cubes into sauce just before serving.
Serve on rice.
Calories 683 Calories from Fat 199
% Daily Value*
Total Fat 22 g34%
Saturated Fat 6.8 g33.8%
Trans Fat 0 g
Cholesterol 260.3 mg86.8%
Sodium 1798.3 mg74.9%
Total Carbohydrates 66 g22.1%
Dietary Fiber 2.6 g10.2%
Sugars 30 g
Protein 53 g105.6%
Vitamin A 8.3% Vitamin C 11.1%
Calcium 6% Iron 27.8%
*Based on a 2000 Calorie diet