Recipe of the Week – Sweet and Sour Pork
Here’s a family favorite that I’ve been making for close to 40 years. The children loved it growing up and Frank still asks for it for his birthday dinner!
3 Tbl. Butter
2 Tbl. water
1 1/2 lb boneless pork shoulder cut into one inch cubes
1 cup Bisquick baking mix
Sauce (recipe below)
4 cups rice
Heat oven to 400. Hat butter in 9×13 pan in oven until melted. Beat egg and water slightly. Dip pork in egg mixture, then coat with baking mix — I shake in a bag. Arrange pork in pan. Bake uncovered 35 minutes. Turn bake 15 minutes longer.
Prepare sauce. Stir in pork heat through and serve over rice.
1/3 cup brown sugar
3 Tbl. corn starch
1 can (20 oz) pineapple chunks drained – reserve syrup
3 Tbl. vinegar
2 Tbl. catsup
2 Tbl. soy sauce
1 small to medium green pepper, cut into 1 inch pieces (or some green and some red pepper)
1 small onion sliced.
Mix brown sugar and cornstarch in 10 inch skillet. Add enough water to reserved pineapple syrup to measure 21/4 cups. Stir in vinegar, catsup, and soy sauce into skillet. Cook over medium high heat, stirring constantly until mixture thickens and boils. Stir in pineapple, green pepper and onion, reduce heat Cover and simmer 5 minutes.