Sweet and Sour Pork 1/2 Cup Flour 1/4 Cup Cornstarch 1/2 Cup Cold Water 2 tsp Salt, divided 1 egg 2 lbs boneless pork cut into 3/4-inch pieces corn or olive oil 1 (20oz) can of unsweetened pineapple chunks, undrained 2 carrots, scraped and thinly sliced 1/2 cup firmly packed brown sugar 1/2 Cup white vinegar 2 tsp soy sauce 1 clove garlic, minced 2 Tbs Cornstarch 2 Tbs cold water 1 Medium size Green bell pepper, cut into 3/4-inch pieces Hot cooked rice (to serve over) Combine first five ingredients into a medium bowl; beat with a wire whisk until well blended. Add pork, stirring well. Carefully drop pork, one piece at a time, into deep hot oil (375°); fry until golden, turning once. Set aside. Drain pineapple chunks, reserving juice. Set pineapple chunks aside. Add enough water to juice to make 1 cup. Combine pineapple juice, carrot, brown sugar, vinegar, soy sauce and garlic in a dutch oven, bring to a boil over medium heat; cover, reduce heat, and simmer 6 minutes or until carrot is tender. Combine 2 Tablespoons cornstarch and 2 Tablespoons water, stirring well. Add cornstarch mixture to carrot mixture, stirring well to combine. Stir in reserved cooked pork, reserved pineapple chunks, and green bell pepper. Bring mixture to a boil, stirring constantly; reduce heat and simmer, uncovered, 1 minute. Serve with rice. Servings 4 to 6.
Posted on: Sat, 05 Oct 2013 01:38:07 +0000
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