Ingredients: |
Ingredients: 2 pounds boneless pork tenderloin, or top loin
Vegetable oil for frying
1/2 cup all purpose flour
1/4 cup cornstarch
1/2 cup cold water
1 teaspoon salt
1 egg
1 can (20 ounces) pineapple chunks in syrup, drained (reserve syrup)
1/2 cup packed brown sugar
1/2 cup vinegar
1 teaspoon salt
2 teaspoons soy sauce
2 carrots, cut diagonally into thin slices
1 clove garlic, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
1 red pepper, cut into 3/4-inch pieces
Hot cooked rice
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Directions: |
Directions:Trim excess fat from pork; cut pork into 3/4 inch pieces. Heat oil (1 inch) in deep fryer or Dutch oven to 360º. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1 teaspoon salt and the egg with hand beater until smooth. Stir pork into batter until well coated. Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time, turning 2 or 3 times, until golden brown, about 5 minutes; drain and keep warm.
Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat. Cover and simmer until carrots are crisp-tender, about 6 minutes. Mix 2 tablespoons cornstarch and 2 tablespoons cold water, stir into sauce. Add pineapple and red pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over pork. Serve with rice. |
This recipe for Sweet and Sour Pork is from