Memories are made when gathered around the table! -Unknown
2 lbs. pork cute into 1-inch cubes
4 Tbs. cornstarch
4 Tbs. Soy Sauce
Place cut up pork in 3-quart sauce pan and cover with water. Bring to a boil and simmer for 20 minutes (count time from boiling point). Drain pork saving the broth for Egg Flower Soup.
Mix 4 tablespoons of Kokomo Soy Sauce and 4 tablespoons of cornstarch in a large bowl and dredge pork while making the Sweet & Sour Sauce, stirring off and on.
Sweet & Sour Sauce
1 can pineapple chunks
1 cup pineapple juice
1/3 cup Apple Cider Vinegar
¼ cup Kokomo Soy Sauce
¾ cup sugar
2 Tbs. cornstarch
2 Tbs. water
Drain pineapple setting pineapple aside to stir-fry. Mix enough water with pineapple juice to make 1 cup pour into a large sauce pan. Add 1/3 cup Apple Cider Vinegar, ¼ cup Kokomo Soy Sauce, and ¾ cup of sugar. In a small container mix 2 tablespoons of water and 2 tablespoons of cornstarch. Add water and cornstarch mixture stirring constantly until thickened.
Stir-Fry
½ Cup oil
1 Cup Pineapple juice
Dredged pork
Heat frying pan with ½ cup of oil. Place pineapple chunks in heated oil and stir- fry pineapple. Add to Sweet & Sour Sauce. Stir-fry dredged pork until brown; add to Sweet & Sour Sauce. Keep warm until ready to serve. Serves 6 - 8.
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