Sweet and Sour Pork from The Times Cookery Book by Katie Stewart
Pork sparerib or pork tenderloin are the best cuts to buy for this kind of recipe. The meat requires to be fairly lean. Strip away the pork rind, and, removing any bone, cut the meat into small, ne...
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Ingredients
- ¼ level teaspoon salt
- 2 level tablespoons cornflour
- 4 tablespoons vinegar
- 1 (12 oz) (350 g) tin pineapple chunks
- 1 tablespoon soy sauce
- 3 oz (75 g) soft brown sugar
- 2 oz (50 g) vegetable fat
- 1 (2½ lb) (1 kg) piece pork sparerib
- 1 large green pepper
- 2 medium onions
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