Filter
Top Products
29.
SWEET AND SOUR PORK
2 pounds boneless pork, cut into 1/2-inch cubes
1/4 cup flour
2 tablespoons oil
2 tablespoons cornstarch
1/4 cup white vinegar
3 tablespoons chili sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 12-ounce jar apricot preserves
1 small green pepper, cut in thin strips
1 small red pepper, cut in thin strips
1 11-ounce can Mandarin orange segments, drained
1 8-ounce can pineapple chunks, drained
Hot cooked rice (optional)
In a sturdy plastic bag, combine pork and flour. Shake well to coat. In
Electric Skillet, heat oil with heat control set at 350°F. Brown pork
until golden brown on all sides, about 4 to 5 minutes. Dissolve
cornstarch in vinegar. Stir in chili sauce, garlic powder and ginger.
Add vinegar mixture and apricot preserves to pork. Heat to boiling.
Turn heat control down until light goes out (simmer point). Add
green and red peppers. Add cover with vent closed and simmer
15 minutes. Stir in orange segments and pineapple. Heat 2 minutes
more. Serve over rice, if desired.
Makes 6 to 8 servings.