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CHINESE SWEET AND SOUR PORK SPARERIBS Beatrice Gislason
3 Ibs. spareribs or pork loin Crisco for deep frying

3 eggs SAUCE:

salt and pepper a few pieces of ginger root

1 carrot 2 C. vinegar

1% C. flour 2 C. sugar

green pepper sliced 2 C. water

1 can pineapple slices 2 T. cornstarch

SAUCE: Boil vinegar, sugar and water until sugar is dissolved then add ginger root
and cornstarch and water and cook until thickened.

Bone spareribs and cut into strips, 2 inches by 1 inch. If pork loin is used, remove
tendons and most of the fat. Cut across the grain into strips 2x1x%’’. Over the pork
break 3 eggs, add salt and pepper and dredge with flour. Work with hands until
very sticky then drop the coated meat bit by bit into deep boiling Crisco. Turn and
fry until light brown. Drain and paper towels. After meat is ali fried place in a large
pan. Pour the sauce over it and let it cook for 10 minutes or so. Add green peppers
sliced, cut pineapple into wedges and add, slice carrot in long thin slices, add a
little just for color, add these at the last. Cook for 2 minutes.

This recipe was given to me in Rochester, Minnesota at my sister-in-law’s house
(Gladys Gislason). A Chinese physician (woman) made the sweet and sour pork. |
watched her make it - copied out the method, and have been grateful to her ever
since. Most restaurants buy plum sauce and use that instead of the sauce we used. |
hope you like it.

YORKSHIRE ‘‘FAT RASCALS’’ Beatrice Boynton
(ENGLAND)

1 C. butter 1/8 tsp. salt

3 C. flour milk (to make a slack dough)

¥Y C. currants flour (for rolling)

2 T. brown sugar granulated sugar (for dusting)

Preheat oven 375°.

Rub together butter and flour. Add currants, brown sugar and salt. Add enough
milk to make a slack dough. Roll out % inch thick, cut into rounds, dust in
granulated sugar. Place on baking sheet and bake 20 minutes in a quick
oven-375°F.

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