Sweet and Sour Pork With Tomato Green Chile Pineapple Preserves

1. 1

   Combine flour and salt in a flat dish.

2. 2

   Dip pork

3. 3

   cubes into beaten egg, then in flour mixture, coat-

4. 4

   ing each piece thoroughly.

5. 5

   Fry pork cubes in hot oil until browned on all sides, about 6 to 8 min-

6. 6

   utes.

7. 7

   Drain on paper towel; keep warm.

8. 8

   In deep non-stick skillet, bring preserves to a boil.

9. 9

   Blend cornstarch with cold water in a small bowl; gradually stir into preserves.

10. 10

    Continue cooking, stirring constantly, until mixture is thickened and bubbly.

11. 11

    Stir warm pork cubes, drained pineapple chunks,

12. 12

    and bell pepper into thickened sauce.

13. 13

    Heat, stirring

14. 14

    constantly, until pork, pineapple, and pepper are

15. 15

    heated through.

16. 16

    Serve over hot cooked rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.