Not exotic, but easy pork dish

THE BALTIMORE SUN

Sharon Schuler of Phoenix was looking for a recipe for Sweet-and-Sour Pork. She had lost hers years ago. The dish was one of her husband's favorites, and nothing she has tried has compared to the ease of preparation and taste of the original.

Beth Edelstein sent in a recipe for Sweet-and-Sour Pork that she clipped from Sun Magazine in the early 1970s. It was one of the first dishes she made on her own for her Southern mother, who was amazed that her daughter's recipe files contained anything "so exotic."

These days this dish seems far from exotic, but it is quite tasty. Aside from the little extra time it takes to julienne the vegetables, it makes a fairly quick and easy one-dish meal with the addition of rice or chow-mein noodles.

Sweet-and-Sour Pork

Serves 4

1 pound uncooked, lean pork shoulder, cubed

2 tablespoons oil

4 small carrots, pared and sliced diagonally

1 can (8 3/4 ounces) pineapple chunks

2 tablespoons brown sugar

1 tablespoon cornstarch

2 tablespoons vinegar

1 1/2 teaspoons soy sauce

1/4 teaspoon salt

1/2 small green pepper, cut into julienne strips

1 small onion, thinly sliced

3 sweet pickles, cut into chunks

hot cooked rice or chow-mein noodles

Brown pork slowly in cooking oil. Cover; simmer for 5 minutes. Add carrots and cook 5 minutes more.

Meanwhile, drain pineapple, reserving syrup. Combine sugar and cornstarch in saucepan with the reserved pineapple juice, vinegar, soy sauce and salt. Cook over low heat until thickened. Pour over pork mixture.

Add pineapple, green pepper, onion and pickles to pork mixture and cook, covered, for 15 minutes more. Serve immediately over rice or chow-mein noodles.

Per serving: 334 calories; 20 grams protein; 17 grams fat; 4 grams saturated fat; 26 grams carbohydrate; 3 grams fiber; 66 milligrams cholesterol; 476 milligrams sodium

Recipe requests

Marlene Cullen from Petaluma, Calif., is looking for a hot cocoa recipe with a French-sounding name. You can make the mixture of chocolate and store it in the refrigerator. When ready to serve, the mixture is heated and whipped cream is added.

Clara Schmidt from Rapid City, S.D., has misplaced her recipe for Soda Cracker Candy. She says it tastes a lot like English Toffee but it is not as much work to make.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.

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