Sweet and Sour Pork

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon pepper
• 2 lbs boneless pork loin, cut into 1/2 inch cubes
• 2 tablespoons cooking oil
• 14 ounces cab stewed tomatoes, broken up
• 1 (7 1/2 ounce) can tomato sauce
• 1/2 cup water
• 1/3 cup white vinegar
• 1/3 cup brown sugar, packed
• 1 teaspoon worcestershire sauce
• 2 cups diced carrots
• 2 cups sliced celery
• 1 cup chopped onion
• 1 green pepper, seeds and ribs removed, cut into 1 inch pieces
• 1 red pepper, seeds and ribs removed, cut into 1 inch pieces
• 1 (8 ounce) can sliced water chestnuts, drained
• 2 tablespoons apple juice
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce

Directions

1. 1

   Combine first 4 ingredients in large resealable freezer bag, Add pork in batches. Seal bag, toss until combined.

2. 2

   Heat cooking oil in large frying pan on medium.

3. 3

   Cook pork in two batches for about 10 minutes per batch, stirring occasionally, until browned. Transfer to ungreased 4 quart casserole. Cover to keep warm.

4. 4

   Measure next 6 ingredients into same large frying pan. Heat and stir, scraping any brown bits from bottom of pan. Bring to a boil, pour over pork.

5. 5

   Add carrot, celery and onion. Stir well.

6. 6

   Cover and bake in 350 degree oven for 1 hour. Remove from oven.

7. 7

   Add peppers and chestnuts, stir.

8. 8

   Stir apple juice into cornstarch in small cup until smooth. Add soy sauce. Stir.

9. 9

   Add to pork mixture, stir well.

10. 10

    Cover and bake another 30 o 45 minutes until peppers are tender crisp and sauce is boiling and slightly thickened.