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Source: Farberware Cookbooks

Sweet and Sour Pork
Tastes great over rice!
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Serves: 6 to 8
Prep Time: 5 minutes
Cook Time: 30 minutes
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2 pounds pork, boneless, cut into 1/2-inch cubes
1/4 cup flour
2 tablespoons oil
2 tablespoons cornstarch
1/4 cup white vinegar
3 tablespoons chili sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 jar (12 ounces) apricot preserves
1 small green pepper, cut in thin strips
1 small red pepper, cut in thin strips
1 can (11 ounces) canned mandarin oranges, drained
1 can (8 ounces) pineapple chunks, drained
hot cooked rice, optional




In a sturdy plastic bag, combine pork and flour. Shake well to coat. In Farberware® Electric skillet, heat oil with heat control set at 350 degrees. Brown pork until golden brown on all sides, about 4 to 5 minutes. Dissolve coenstarch in vinegar. Stir in chili sauce, garlic powder and ginger. Add vinegar mixture and apricot preserves to pork. Heat to boiling. Turn heat control down until light goes out (simmer point). Add green and red peppers. Cover and simmer 15 minutes. Stir in orange segments and pineapple. Heat 2 mimutes more. Serve over rice, if desired.




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