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Sweet And Sour Pork Shoulder

Plan.Ahead.Meals's picture
Ingredients
  Meat 1
  Lean pork boston shoulder 3 Pound, cut into 1.5 inch cubes
  Eggs 3
  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)
  Cornstarch 3 Tablespoon
  Vinegar 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Sugar 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
Directions

Heat meat and water in tightly covered Dutch oven until water boils.
Reduce heat; simmer 15 minutes and drain.
Cool quickly.
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.
Prepare Sauce.
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.
Cool quickly.
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 400°.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Pork
Servings: 
6

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