Sweet And Sour Pork With Candied Ginger
|Pork butt||3 Pound, cut into cubes|
|Soy sauce||4 Teaspoon|
|Accent seasoning||1 Teaspoon|
|Garlic salt||1 Dash|
|Flour||1⁄2 Cup (8 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Pineapple chunks||6 Ounce (1 Small Can)|
|Green pepper||1 , chopped|
|Chopped candied ginger||2 Tablespoon|
|Ripe tomatoes||2 , cubed|
Mix pork cubes, 2 tablespoons soy sauce, accent, ginger and garlic salt; let stand 15 to 30 minutes.
Make a batter of eggs, flour and 2 tablespoons cornstarch; beat until smooth.
Pour over pork, mixing well.
Mixture will be thick and sticky.
Heat oil in skillet; fry pork until well browned on all sides.
Drain off fat.
Bake in 350 degree oven until well done.
Combine pineapple syrup, vinegar, sugar and remaining soy sauce; heat to boiling.
Thicken with remaining cornstarch mixed with water to form a paste.
Add pineapple, green pepper and ginger.
When ready to serve, add tomatoes.
Pour over hot drained pork.