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Sweet-and-Sour Pork

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Ingredients

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  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1 large egg (lightly beaten)
  • 1 1/2 pounds boneless pork (cut into 3/4 inch pieces)
  • Vegetable oil
  • 1 can pineapple chunks (undrained, 20-ounce)
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup white vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 2 large carrots (scraped and thinly sliced)
  • 1 green pepper (seeded and cut into 3/4-inch pieces)
  • 1 small onion (cut into thin wedges)
  • 1 clove garlic (minced)
  • Hot cooked rice

Instructions

  1. Combine flour, cornstarch, salt, water and egg in a bowl; stir with a wire whisk until well blended. Add pork, stirring mixture well.
  2. Pour oil to depth of 2 inches into a large heavy saucepan; heat to 375 degrees F. Carefully drop pork into hot oil, and fry 5 minutes or until golden. Drain on paper towels. Arrange pork on single layer on a baking sheet; place in a 200 degree F oven to keep warm while frying remaining pork.
  3. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to make 1 cup. Combine juice, brown sugar, vinegar and soy sauce; stir until sugar dissolves. Set aside. Combine 2 tablespoons cornstarch and 2 tablespoons water, stirring until smooth; set aside.
  4. Pour 2 tablespoons oil around top of preheated wok (or in a large skillet), coating sides; heat at medium-high (375 degrees F) for 2 minutes. Add carrot and next 3 ingredients; stir-fry 3 to 5 minutes or until crisp-tender. Stir in juice mixture. Bring to a boil and boil 1 minute. Stir in cornstarch mixture, cook, stirring constantly, until thickened. Add pork and pineapple; stir-fry until thoroughly heated. Serve over rice.

Find it online: https://www.noordinaryhomestead.com/sweet-and-sour-pork/