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.