Maple Sweet & Sour Pork
An easy recipe that's perfect for a weeknight meal or for hosting guests! And perhaps this reminds you of your childhood? It comes to us from the Vermont Maple Cookbook (1998) edited and designed by Larry Myott and published by The Vermont Maple Festival. While we didn't have air fryers in 1998, you could probably skip the oil frying and use your air fryer instead if you'd like!
What You’ll Need
Instructions
- In a shallow bowl, whisk together eggs, flour and soy sauce. Dip pork in batter, coating well.
- Deep fry pork at 375F degrees for 10 minutes (or pan fry until cooked through (at least 145F internal temp). Drain on a plate covered with a few layers of paper towels. Using an air fryer? Try 390F degrees with a few spritzes of high-temperature cooking oil.
- In a saute pan, combine the fried and drained pork with the green pepper, carrots, pineapple, garlic, and 1/2 cup of the reserved pineapple juice. Bring to a light simmer and then cover and cook for 10 minutes.
- In a small mixing bowl or measuring cup, whisk together the cornstarch, vinegar, ketchup, maple syrup and 1/4 cup of water. Stir into the pork mixture.
- Simmer for about 5 minutes or until the sauce is thickened and the pork is tender. Serve with rice or your favorite grain and enjoy!
