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Saturday, 2 June 2018

Sweet and Sour Pork


The Shortland County Council Recipe Book Show Issue 1973 Newcastle Show NSW


Recipes for the Freezer: Sweet and Sour Pork

3 lb pork; tblsp soy sauce; 1 ½ tblsp dry sherry; 5 tblsp plain flour; 100ml vegetable oil

Sauce: 6 green peppers; 2 red peppers; 3 onions; 8oz frozen (I used fresh) green beans; 8oz frozen (I used fresh) baby carrots; 6 slices pineapple; 100ml vegetable oil; 3 tblspn dry sherry; 3 tblspn lemon juice; 6 tbslp tomato sauce; 3 tblsp soy sauce; 1 cup sugar; 1 ½ tblspn rice flour; 1 ½ cups water

Cut pork into 3cm cubes, mix with soy sauce and dry sherry. Drain off any excess liquid, toss pork in plain flour. Fry in hot oil until golden brown, about 15 minutes. Remove pork from pan, drain well.

Sauce: For sauce, remove seeds from peppers, cut into thin strips. Chop onions, cut beans and carrots into strips and pineapple into cubes. Fry vegetables in heated oil in large saucepan until slightly brown. Mix together sherry, lemon juice, tomato sauce, soy sauce and sugar. Add to vegetables, along with pineapple cubes and bring to boil. Blend rice flour with water to smooth paste, add to mixture in pan, bring to boil, stirring continuously. Cool rapidly.

To Freeze: Spread partly cooked pork onto flat trays to cool. When cold, freeze on trays for 2 hours. Package in plastic bag, remove air, seal well; label and freeze. Pour cold sauce into plastic container, allowing 3cm headspace. Seal well, label and freeze.

To Serve: Thaw sauce for 6-8 hours and pork for 2 hours at room temperature. Heat 100ml oil in large frypan and fry pork until brown and hot. Drain well and place in warm serving dish. Bring sauce to boil, but do not simmer, pour over hot pork. Serve with boiled rice.

I didn’t freeze ours – we ate it straight away!

1 comment:

  1. 8 capsicums and a cup of sugar. That's quite something! ;-)

    ReplyDelete