Sweet and Sour Pork
Oil, for deep fat frying
2 lbs pork tenderloin (you can also cut up pork steaks; just trim the fat)
1/2 cup flour
1/4 cup cornstarch
1/2 cup cold water
1 tsp. baking soda
1/2 teaspoon salt
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 (I just grate them on the largest holes on the box grater)
1 garlic clove, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
1 medium green pepper, chopped (optional)
Prepare the pork: Trim fat from pork and cut into 1 inch pieces. Lay pork pieces on a cookie sheet and bake for about 10 minutes and allow to cool on paper towels before coating with batter.
Heat oil in fryer to 360°F.
Begin Sauce: Add enough water to drained pineapple juice to measure 1 Cup. Heat the syrup, brown sugar, vinegar, 1 tsp. salt, soy sauce, carrots and garlic to boiling in a skillet or pot. Cover and reduce heat until carrots are crisp tender. (I also add the peppers at this point, but if you like them crunchy, add when you add pineapple.)
Mix Batter for Pork: Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt, 1 tsp. baking soda, and 1 egg in large bowl till smooth. Add pork and stir to coat well.
Fry pork pieces in deep fryer…just a few at a time, so the oil doesn’t cool down. Fry until golden brown.
Thicken Sauce: Mix 2 T cornstarch and 2 T water and mix till smooth. When the carrots are done, increase the heat on the sauce and stir in the cornstarch and water, stirring constantly. When thickened, add pineapple chunks . Continue to stir 1 minute or until warmed through. Either add meat to sauce, or just add to individual plates and pour sauce over the top. Serve with rice. Note: I doubled this recipe.