Ingredients: |
Ingredients: 1 1/2 pound pork boneless loin or leg
1 egg, slightly beaten
2 T. cornstarch
2 T. vegetable oil
1 tsp. salt
1 tsp. soy sauce
1/4 tsp white pepper
2 tomatoes
1 green pepper
Vegetable oil
3/4 c. all-purpose flour
3/4 c. water
2 T. cornstarch
1 tsp salt
1 tsp baking soda
1 c. plus 2 T sugar
1 c. chicken broth
3/4 c. white vinegar
1 T. vegetable oil
2 tsp. soy sauce
1 tsp. salt
1 clove garlic, finely chopped
1/4 c. cornstarch
1/4 c. cold water
1 can (8 1/4 oz.) pineapple chunks, drained
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Directions: |
Directions:Trim fat from pork; cut pork into 3/4 inch pieces. Mix egg, 2 T cornstarch, 2 T vegetable oil, 1 tsp salt, 1 tsp soy sauce and the white pepper in bowl; stir in pork. Cover and refrigerate 20 minutes. Cut each tomato into 8 wedges. Cut green pepper into 1 inch pieces.
Heat vegetable oil (1 1/2 inches) in wok to 350º . Mix flour, 3/4 c. water, 2 T cornstarch, 1 tsp. salt and the baking soda. Stir pork pieces into batter until well coated. Fry about 15 pieces at a time until light brown, turning frequently, 4 minutes. Drain on paper towel. Increase oil temperature to 375º. Fry pork all at one time until golden brown, about 1 minute. Drain on paper towel. Place pork on heated platter.
Heat sugar, chicken broth, vinegar, 1 T. vegetable oil, 2 tsp. soy sauce, 1 tsp. salt and the garlic to boiling in 3 qt. saucepan. Mix 1/4 c. cornstarch and 1/4 c. water; stir into sauce. Cook and stir until thickened, about 20 seconds. Stir in tomatoes, green pepper and pineapple. Heat to boiling; pour over pork. |
This recipe for Sweet & Sour Pork is from