Ingredients
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Spicy Sweet-and-Sour Pork
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PorkSee Oven-Fried Pork section
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Sweet & Sour SauceSee Sweet and Sour Sauce section
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2 Green Pepper1-inch pieces
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2 small OnionSliced
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2 med. Tomatoes
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1 med. CarrotsShredded
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6 c. RiceHot, cooked
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Oven-Fried Pork
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1⁄4 c. Butter or Margarine
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2 Eggs
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1⁄4 c. Water
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2 1⁄2 lb. Porkboneless shoulder (cut into 1-inch cubes)
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2 c. Bisquick
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Sweet and Sour Sauce
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1/3 c. Sugar
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1/3 c. Brown SugarPacked
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1/3 c. Corn Starch
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2 (15 1⁄4 oz.) cans PineappleChunks (drain, reserve juice)
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1/3 c. Water
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1/3 c. Catsup
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3 T. Soy Sauce
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1⁄4 to 1⁄2 t. Crushed Red Pepper
Directions
Spicy Sweet-and-Sour Pork
Prepare Oven-fried Pork. Prepare Sweet-and-Sour Sauce; stir in green peppers and onions.
Cover and simmer 5 minutes; stir in pork, tomatoes (cut into 10 wedges each), and carrots. Cover
and simmer until heated through, about 5 minutes longer. Serve over rice. 10 to 12 servings.
Oven-Fried Pork
Heat oven to 400°. Heat margarine in jelly roll pan in oven until melted. Beat eggs and water
slightly. Dip pork in egg mixture, then coat with baking mix. Place pork in single layer in pan.
Bake uncovered 35 minutes. Turn pork; bake 15 minutes longer. (High altitude directions:
Increase second bake time for pork to 15 to 20 minutes. Stir in green peppers and onions. Heat to
boiling; reduce heat. Cover and simmer 5 minutes; stir in pork, tomatoes, and carrots. Heat to
boiling; reduce heat.
Sweet and Sour Sauce
Mix sugars and cornstarch in Dutch oven. Add enough water to reserved pineapple juice to
measure 4 1⁄2 c. Stir juice mixture, vinegar, catsup, soy sauce and red pepper into sugar mixture.
Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Stir in
pineapple; reduce heat. This can be covered and refrigerated up to 24 hours. Just before serving,
heat sauce to boiling, stirring occasionally; stir in green peppers and onions. Continue as
directed.
