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sweet and sour pork recipe
I'm needing a good recipe for Sweet and Sour Pork, I want to serve it on a bed of rice and what would go good with it, for dessert I'm planning peach cobbler.
Cooking for 30 persons.
Recipe is from the Benedictine Sisters of Peking which they described in The Art of Chinese Cooking, first published in 1956.

This little cookbook, is a fine introduction to basic Chinese cooking in the American kitchen, and it is still available on EBay and Amazon. Worth every penny.

This is a very nice recipe. For a larger crowd, I would do a mix of vegetables.

Sweet-Sour Pork or Spareribs (Suan T’ien Chu Jou)

Make sweet-sour sauce in advance. Mix ¾ C. sugar, ¼ C. soy sauce, 1/3 C. vinegar, 2/3 C. water and 3 T. cornstarch. Cook over low heat until thickened, stirring constantly.

Place in a kettle 2 lbs. uncooked pork or spareribs, cut in pieces about 1 inch thick and 2 inches long. Add 1 C. cold water and boil 20 minutes or until tender. Pour off water, if there is any left. Cool.

While meat is cooling, sauté ¼ C. onion, sliced, and 1 medium cucumber, peeled and sliced, for 1 minute in 2 T. oil. (If cucumbers are not available, equivalent amounts of any one of the following may be used: green pepper, pineapple, bamboo shoots, carrots, crab apples.) Remove from pan. Now add to the cool pork a mixture of 2 T. soy sauce and 2 T. cornstarch. Heat oil for deep-fat frying (390 degrees F) and fry the meat until crisp and brown. Remove and drain. Combine meat with hot sweet-sour sauce and sautéed vegetables. (More sugar may be added to suit the taste.) Serves 4 to 6.