Sweet and Sour Pork

1 pound pork shoulder, cut into 1 green pepper cut into wedges

bite size pieces 1 celery stick, slice into 1/8 inch slices

1 carrot, sliced diagonally 1 cup pineapple, cubed and drained

batter;

3/4 cup cornstarch 1/4 teaspoon pepper

1/4 cup flour 1/2 cup water

1 teaspoon baking powder 1 egg, slightly beaten

1/2 teaspoon salt
Heat oil to 400 degrees F. Dip pork pieces into batter. Deep fry a few pieces at a time until brown. Stir fry carrot, pepper and celery in wok with small amount of oil until tender crisp. Add pineapple and vegetables to sweet & sour sauce. Pour over fried pork and serve over cooked rice.

sweet & sour sauce #1;

2/3 cup cold water 2 tablespoons cornstarch

1/2 cup sugar 3 tablespoons catsup

2 tablespoons rice or wine vinegar

Measure water first. Dissolve cornstarch in water. Add to other ingredients; cook and stir until it thickens.

sweet & sour sauce #2;

3 tablespoons vinegar 1 tablespoon cornstarch

2 tablespoons soy sauce 3/4 cup pineapple juice

3 tablespoons brown sugar
Mix and cook until thickened.

Lynette Pinvises

Sweet & Sour Spareribs

3 pounds spareribs (cut in serving 1 cup crushed pineapple

size pieces) 1/2 cup catsup

2/3 cup brown sugar, packed 1/2 cup water

2 tablespoons cornstarch 1/4 cup chopped onion

2 tablespoons dry mustard 2 tablespoons soy sauce

2/3 cup vinegar
Spread ribs in a single layer in a shallow baking pan. Brown at 425 degrees F. for 20 to 30 minutes. Drain off fat. In a saucepan, combine all remaining ingredients except salt and pepper. Stir until smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned ribs. Spoon half of sauce over meat and bake for 45 minutes at 350 degrees F. Turn ribs and cover with remaining sauce. Bake for 30 minutes more or until well done.

Janice White