Karo Sweet And Sour Pork Recipes

Steps:

• Cut pork into strips 2 inches long and 1/2 inch wide.
• Brown in hot fat.
• Add water, cover and cook in an electric skillet for 1 hour.
• Add pepper strips, onion slices, pineapple. Saute.
• Combine brown sugar, cornstarch, salt, vinegar, pineapple juice and soy sauce.
• Mix and cook until slightly thickened, stirring constantly.
• Pour over hot cooked pork, cover and simmer 10 minutes.
• Serve over cooked rice.
• Garnish with almonds if desired.

Steps:

• Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth., In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.

Steps:

• Add enough water to drained pineapple juice to measure 1 Cup.
• Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, carrots and garlic to boiling in dutch oven.
• Cover and reduce heat until carrots are crisp tender.
• In the meantime, trim fat from pork and cut into large pieces.
• Heat oil to 360°F.
• Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.
• Add pork and stir to coat well.
• Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.
• Drain on paper towel and keep warm.
• Mix 2 T cornstarch and 2 T water and mix til smooth.
• When the carrots are done, increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.
• When thickened, add the pork, pineapple chunks and green pepper.
• Continue to stir 1 minute or until warmed through.
• Serve with rice.

Steps:

• Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
• Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
• Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
• Add pineapple chunks; cook and stir only until pineapple is heated through.

Steps:

• Drain pineapple reserving the juice.
• In a large skillet, heat corn oil over medium heat.
• Add next 3 ingredients.
• Stir fry 2 minutes or until tender crisp.
• Remove.
• Stir fry pork, 1/2 at a time, 3 minutes.
• Return pork to skillet.
• In bowl, stir together pineapple juice and remaining 5 ingredients.
• Stir into skillet.
• Add green pepper mixture and pineapple.
• Stirring constantly, bring to a boil over medium heat and boil 1 minute.
• If desired, serve over rice.