Category: Pork -

Sweet and Sour Pork     

Ingredients:
8 oz can pineapple chunks
1/3 cup sugar
1/4 cup vinegar
2 Tbsp cornstarch
2 Tbsp soy sauce
1 tsp instant chicken bouillon
1 beaten egg
1/4 cup cornstarch
1/4 cup flour
1/4 cup water
1 lb boneless pork, cut into cubes
Shortening or oil for deep fat frying
1 Tbsp cooking oil
2 medium carrots, thinly sliced
2 cloves garlic, minced
1 lg green pepper, cut into 1/2" pcs
2 cups hot cooked rice

Preparation:
For sauce, drain pineapple, reserving juice. Add water to reserved juice to equal 1-1/2 cups. Stir in sugar, vinegar, 2 Tbsp cornstarch, soy sauce and bouillon granules; set sauce aside.

For batter, in a bowl combine egg, 1/4 cup cornstarch, flour and water. Stir until smooth. Dip pork cubes into batter. Fry one third at a time in the hot shortening or oil for 4 to 5 minutes or until pork is no longer pink and batter is golden. Drain on paper towels.

Preheat large skillet over high heat; add the 1 Tbsp oil. (Add more oil as necessary during cooking.) Stir fry carrots and garlic in hot oil for 1 minute. Add sweet pepper; stir fry for 1-2 minutes or until crisp tender. Push from center of skillet.

Stir sauce and pour into center of wok. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in pork and pineapple. Stir together all ingredients to coat with sauce; heat through. Serve over rice.

Date added: 2012-11-18
Number of visits: 2357