Sweet And Sour Pork - cooking recipe

Ingredients

1/4 c. flour
2 tsp. ground ginger
1 lb. pork boneless shoulder, cut into 1/2-inch cubes
1/4 c. oil
1 (13 oz.) can pineapple, drained (reserve syrup)
1/4 c. vinegar
1/4 c. soy sauce
1 1/2 tsp. Worcestershire sauce
1/3 c. sugar
1 1/2 tsp. salt
1 1/4 tsp. pepper
1 green pepper, cut into 1/4-inch strips
1 (16 oz.) can bean sprouts, drained
1 (8 oz.) can water chestnuts, drained and thinly sliced
1 Tbsp. chili sauce

Preparation

Mix 2 tablespoons flour and ginger.
Coat pork with flour mixture.
Heat oil in a 10-inch skillet.
Fry pork until brown; remove from skillet.
Add enough water to reserved pineapple syrup to measure 1 cup.
Shake remaining flour and the syrup-water mixture in a tightly covered container.
Stir flour mixture, vinegar, soy sauce and Worcestershire sauce into fat in skillet. Heat to boiling, stirring constantly.
Boil and stir 1 minute; reduce heat.
Stir in sugar, salt, pepper and pork.
Cover and simmer until pork is tender (about 45 minutes).
Add pineapple and green pepper; cook, uncovered, 10 minutes.
Stir in bean sprouts, water chestnuts and chili sauce.
Cook, uncovered, 5 minutes longer.
Serve over hot rice.
Serves 5.