Sweet and Sour Pork

Another recipe from the Preston 4th Ward Cookbook. This one from Connie Maughan, who is AWESOME, so I knew it would turn out.

Sauce:
1/2 cup sugar
1/3 cup vinegar
2/3 cup water
1 1/2 tsp cornstarch (I usually mix this with sugar before adding liquids)
When thick and bubbly, remove from heat and add 4 Tbs. ketchup

Cut 1 1/4 pound Boston butt pork roast into 3/4 " cubes. Mix with:
1 Tbs cornstarch
2 Tbs flour
1 egg
Sprinkle salt on pork and fry in deep fat until brown. Remove from fryer when cooked onto serving dish.
Make ahead sauce. Pour over pork while hot.

Saute:
1/2 cup onion, sliced
1/2 cup carrots, sliced
1/2 cup green pepper
Don't overcook. Remove vegetables from pan and place on top of fried pork. 1/2 cup pineapple warmed at last minute with vegetables, or added cold. Pour sauce over top of pork and vegetables, pineapple, and serve with rice. Serves 6-8.

Sariah's notes: Ches mentioned he would have added the pineapple juice (we used canned pineapple chunks) to the sauce. You could also double the sauce and still have enough. We couldn't find a Boston butt pork roast, so Ches just bought a regular pork roast, and it worked great. We fed the missionaries and ourselves with it, so I'd say it fed more like 4-6.