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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Sweet and Sour Pork Ingredients:
oil, for deep fat frying |
2 lbs pork tenderloin (amount depends on the number of people you are feeding. this also freezes well.) |
1/2 cup flour |
1/4 cup cornstarch |
1/2 cup cold water |
1/2 teaspoon salt |
1 egg |
1 (20 ounce) can pineapple chunks (drain but keep the syrup) |
1 cup brown sugar |
1 cup white vinegar |
1 teaspoon salt |
4 teaspoons soy sauce |
4 carrots, sliced thin |
1 garlic clove, finely chopped |
2 tablespoons cornstarch |
2 tablespoons cold water |
1 medium green pepper, chopped |
Directions:
1. Add enough water to drained pineapple juice to measure 1 Cup.
2. Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, carrots and garlic to boiling in dutch oven.
3. Cover and reduce heat until carrots are crisp tender.
4. In the meantime, trim fat from pork and cut into large pieces.
5. Heat oil to 360°F.
6. Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.
7. Add pork and stir to coat well.
8. Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.
9. Drain on paper towel and keep warm.
10. Mix 2 T cornstarch and 2 T water and mix til smooth.
11. When the carrots are done, increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.
12. When thickened, add the pork, pineapple chunks and green pepper.
13. Continue to stir 1 minute or until warmed through.
14. Serve with rice.
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