Sweet and Sour Pork

The first of two sweet and sour pork recipes in this box. This is the second.

The original Cantonese sweet and sour pork is made with plums; apricots are a close cousin.

The Serendipity sauce recipe is here; it’s a mixture of cornstarch, brown sugar, ginger, vinegar, spices and sherry.

From the box of D.W. from Cedar Falls, Iowa.

Sweet and Sour Pork

1-1/2 lbs. lean pork cut in 1″ cubes
2 cups Serendipity sauce, divided
6 Tablespoons corn starch
6 Tablespoons corn oil, divided
2 large onions cut in squares
2 large green peppers cut in 1″ squares
2 cans (8 oz.) pineapple chunks (drained)
2 cups cherry tomatoes
2/3 cup apricot preserves

In a small boil toss pork with 4 Tablespoons sauce. Roll in cornstarch until coated.

In work or large skillet heat 4 Tablespoons corn oil over medium heat. Add pork half at a time. Stir fry 4 to 5 minutes. Remove.

Add remaining corn oil, onion and green pepper. Stir fry about 2 minutes. Add Pineapple and tomatoes. Stir fry 1 minute.

Return pork to wok or skillet. Add remaining sauce and preserves. Stirring constantly, bring to a boil over medium heat and boil 1 minute.

Serve with rice. Make 8 servings.

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