Hawaiian Pork Stir-Fry Recipe #54824
Recipe from a friend who served it as part of a poolside buffet. Add a can of chinese baby corn at the end for more color and texture.
by BoxO'Wine
30 min | 15 min prep
SERVES 6 -8
Sweet and Sour Sauce
- 1/2 cup cider vinegar
- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- 1/4 cup cornstarch
- 1/4 cup unsweetened pineapple juice
- 2 tablespoons soy sauce
Pork
- 2 lbs lean boneless pork, cut into 3/4 inch cubes
- 1 egg, beaten
- 1/2 cup cornstarch
- 6 tablespoons peanut oil
- 1 green bell pepper, seeded and cut into 1 inch squares
- 1 red bell pepper, seeded and cut into 1 inch squares
- 1 medium onion, cut into wedges, layers separated
- 1/4 lb Chinese pea pod, ends and strings removed
- hot cooked rice
- PREPARE SWEET AND SOUR SAUCE- SET ASIDE.
- Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly.
- Shake off excess.
- Place a wok over high heat.
- When wok is hot, add 2 tablespoons of the oil.
- When oil is hot, add half the pork.
- Stir fry until evenly browned about 5 to 7 minutes.
- Remove pork from wok, and set aside.
- Repeat to brown remaining meat, adding more oil as needed.
- Add remaining oil (about 2 tablespoons) to wok.
- Add bell peppers and onion, stir fry until vegetables are tender crisp to bite (about 2 mins).
- Add pea pods, stir one minute.
- Stir sweet and sour sauce and add to wok.
- Stir until sauce boils and thickens.
- Return pork to wok and stir until heated through.
- Serve with hot cooked rice.
- Pass soy sauce if desired.
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5 stars