Sweet and Sour Pork Recipe

Directions

Heat oil in a small skillet over medium heat. Saute pork over medium heat for 5 minutes, or until browned all sides.

Place garlic in a medium bowl and blend with pork. In a separate medium bowl, mix sherry, ketchup, ginger and garlic liquid. Stir into pork mixture. Cover and toss with mustard mixture. Pour into jelly jars. Store mixture in refrigerator.

While boneless meat is trying to be kept warm, squeeze chicken broth into a small saucepan and add water. Stir with some force to keep can from forming. Bring to a boil and add enough water to just cover meat. Reduce heat to low and simmer about 5 minutes, stirring every 5 minutes.

Drain excess fat from pocket of pan, leaving 2 1/2 cups. Crumble garlic powder over bottom of meat. Pour olive oil over pan. Place lid on jelly jar and steam for 2 hours.

Meanwhile, mixing together tomato paste, garlic powder, 2 1/2 cup tomato stock, chicken broth, egg and 2 cups of water, mix well. Put mixture back into pan. Return pork to pan and cook over low heat for 4 to 5 minutes, scraping up all bits of fat and trying to avoid sticking. Uncover lid and cook for 5 more minutes.

Stir salt into pan juices. Pour over meat and stew. Bring to a boil and stir over medium heat for 5 minutes, until no longer pink inside.

Remove lid from jar and allow meat to sit out for 5 minutes, then remove and cut into 1 inch cubes. Remove meat from marinade. Place meat cubes in broth and gradually add cornstarch and water as needed; stirring beautifully.

Transfer meat to saucepan and cook over medium heat for 5 minutes. Allow meat to steam for 1 minute and then stir pan juices into meat. Stir and return pan with juices. Season with bay leaves, salt and pepper.