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Grandma Toy's Sweet and Sour Pork Print E-mail
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This sweet and sour pork is not too sweet and the vegetables stay really crispy. You can substitute chicken or tofu for this recipe.

Just two or three generations ago, our families ate mostly vegetables and grain with a little meat thrown in when it was available. People worked hard, walked everywhere, and burned up a lot of calories.

Traditionally, holiday food, like dishes for Chinese New Year, were rich, like this deep fried pork. But then, you only ate that meal once a year.

CAUTION: Because this dish involves hot oil frying, we suggest the adult do the work at the stove.

{Makes 6 servings}

You'll need:

  • 1 1/2 pound of pork loin - cut into 1 inch cubes
  • 1 tablespoon of rice wine or cooking sherry
  • 1 tablespoon of soy sauce
  • 1 teaspoon of salt - optional
  • 1/2 cup + 2 tablespoons of cornstarch
  • 1/2 cup of Bisquick
  • 1/2 cup of water
  • 1 green pepper - cut in 1 1/2 inch squares
  • 2 plum tomatoes - cut in 1 inch chunks
  • 1 can of pineapple chunks
  • 2 tablespoons of sugar
  • 2 tablespoons of rice vinegar
  • 1 teaspoon of soy sauce
  • 1/2 cup of vegetable oil
  • Lots of adult help

Equipment:

  • Measuring cups and spoons
  • A large, deep fry pan or wok
  • A 4 quart sauce pan
  • A large bowl
  • A medium
  • A soup bowl
  • A glass measuring cup
  • A large spoon
  • Tongs or cooking chop sticks
  • A metal drainer, preferably with a long handle
  • Clean newspapers
  • Paper towels


      1. Put the cooking sherry and soy sauce in the large bowl. Add the pork and toss until all the pork is coated with the marinade.
      2. Put the bowl in the refrigerator and let the pork marinate for 20 minutes.
      3. Next, mix the Bisquick and 1/2 cup of cornstarch in the soup bowl. Add just enough water to make a paste about the consistency of pancake batter.
      4. Pour the oil into the pan and heat. You can test if the oil is ready by inserting chop stick into the middle of the pan. The oil is ready when it bubbles around the chopsticks.
      5. Coat the pork in the batter and (here's the adult part!) quickly put the meat, a little at a time, into the hot oil.
      6. Turn the meat after 6 minutes and cook on the other side. 
      7. Lay out several thicknesses of newspaper then cover them with paper towels. This is where you'll drain the meat. CAUTION! Make sure this paper, especially when it is full of oil, is away from the open flame.
      8. Use the tongs to transfer the meat into the metal drainer. Then lay it out on the paper towels to drain some more.
      9. Open the can of pineapple and drain off the juice into the glass measuring cup. It should be about 1 cup. If you get less, add a little water.
      10. Pour the pineapple juice, sugar, vinegar, soy sauce and into the sauce pan. Bring the mixture to a boil then lower the heat.
      11. Mix the cornstarch in a little water until it is smooth and add to the sauce.
      12. Add the pineapple, green pepper and tomato and heat for about 7 minutes.
      13. Add the pork cubes, toss gently so all the meat and vegetable are covered, and serve!