Sweet and Sour Pork
about 5 lbs pork from shoulder
8 small eggs
7/8 cup flour
4 tsp salt
1 tsp pepper
1 1/3 cups butter, margerine or oil
12 green peppers
16 medium stalks celery
4 cups boiling water
8 chicken bouillon cubes
almonds
2 cups canned pineapple chunks
2 cups pineapple juice
3/4 cup cornstarch
2 cups sugar
2 cups white vinegar
3/4 cup soy sauce
4 cups long grain rice
6 2/3 cups boiling water
2 tsp salt
Trim most of the fat and bone, if any, from pork and cut into 1" pieces. Make a batter by mixing together the eggs, flour, salt, and pepper with a rotary beater. Heat the butter/ or marg/ or oil in a very large kettle. Coat the pieces of meat with the batter and drop into the hot fat and fry gently to a golden brown. Pour excess fat from pan. Prepare vegies by cutting celery diagonally in 1/2" pieces and green peppers in 1" square. Add to pan. Dissolve the bouillon cubes in the boiling water and add 1 cup of this broth to the pan. Add pineapple chunks and juice. Cover pan and simmer about 10 mins but do not cook vegetables tender - they should still be crisp. In another saucepan mix together the cornstarch, sugar, soy sauce, vinegar and 3 cups leftover bouillon broth. Cook, stirring until thick and clear. Stop everything at this stage and chill.
On evening of party, prepare rice and boiling water. Pour cornstarch, sugar, soy sauce over meat and vegies and bring to boiling and serve over hot fluffy rice, accompanied by pitcher containing say, matching bowls containing generous portions of finely chopped peanuts and a larger matching bowl containing shredded Chinese lettuce.
To bring it to a sweet finish, a beautiful tray of assorted thinly sliced Christmas cake and shortbread could be arranged in advance and stored saran covered.
A good recipe for entertaining that can be made in advance. Originally typed and sent to Marion, Ruth, Edith Sept 1967, Lily and Pat 1971. This recipe according to Martha Stewart Wong - no wonder Nancy is so detail oriented!
about 5 lbs pork from shoulder
8 small eggs
7/8 cup flour
4 tsp salt
1 tsp pepper
1 1/3 cups butter, margerine or oil
12 green peppers
16 medium stalks celery
4 cups boiling water
8 chicken bouillon cubes
almonds
2 cups canned pineapple chunks
2 cups pineapple juice
3/4 cup cornstarch
2 cups sugar
2 cups white vinegar
3/4 cup soy sauce
4 cups long grain rice
6 2/3 cups boiling water
2 tsp salt
Trim most of the fat and bone, if any, from pork and cut into 1" pieces. Make a batter by mixing together the eggs, flour, salt, and pepper with a rotary beater. Heat the butter/ or marg/ or oil in a very large kettle. Coat the pieces of meat with the batter and drop into the hot fat and fry gently to a golden brown. Pour excess fat from pan. Prepare vegies by cutting celery diagonally in 1/2" pieces and green peppers in 1" square. Add to pan. Dissolve the bouillon cubes in the boiling water and add 1 cup of this broth to the pan. Add pineapple chunks and juice. Cover pan and simmer about 10 mins but do not cook vegetables tender - they should still be crisp. In another saucepan mix together the cornstarch, sugar, soy sauce, vinegar and 3 cups leftover bouillon broth. Cook, stirring until thick and clear. Stop everything at this stage and chill.
On evening of party, prepare rice and boiling water. Pour cornstarch, sugar, soy sauce over meat and vegies and bring to boiling and serve over hot fluffy rice, accompanied by pitcher containing say, matching bowls containing generous portions of finely chopped peanuts and a larger matching bowl containing shredded Chinese lettuce.
To bring it to a sweet finish, a beautiful tray of assorted thinly sliced Christmas cake and shortbread could be arranged in advance and stored saran covered.
A good recipe for entertaining that can be made in advance. Originally typed and sent to Marion, Ruth, Edith Sept 1967, Lily and Pat 1971. This recipe according to Martha Stewart Wong - no wonder Nancy is so detail oriented!