Sweet and sour pork from Centenary Favorites page 200

 2 tablespoons sake 

1/4 cup soy sauce

1 pound boneless pork cut into 1 inch cubes 3 tablespoons cornstarch

4 to 6 tablespoons of oil

1 large onion cut into 1 inch wedges 

2 green peppers cut into 1 inch squares

1 medium carrot thinly sliced 

1/4 cup water chestnuts sliced 

1 1/2 cups pineapple chunks, drained keep syrup

1/2 cup sugar 

1/4 cup ketchup

2 tablespoons vinegar 


Blend sake and soy sauce; add pork cubes, toss slightly and marinate for 10 minutes. Remove pork, reserve the marinade, and roll in 2 tablespoons of cornstarch. 

Heat oil and skillet; add pork and Brown lightly. Remove from skillet and set aside. 

Reheat skillet; add 2 to 3 tablespoons of oil.  Sauté onion, bell peppers, and carrot, until tender crisp (about four minutes). Add water chestnuts and pineapple. Blend sugar, ketchup, vinegar, and reserve soy sauce marinade. Pour over vegetables and bring to boil. 


Blend 1 tablespoon cornstarch with the reserve, pineapple syrup and stir into the mixture. Heat until it thickens. Add pork and heat to serve. Serves 4 to 6. 

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