1 20 ounce can pineapple chunks in syrup,drained adn syrup reserved
1/2 cup packed brown sugar
1/2 cup white vinegar
1/2 teaspoon salt
2 teaspoons soy sauce
2 meduim carrots, cut into thin diagonal slices
1 clove garlic, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
1 meduim green bell pepper, cut into 3/4 inch pieces
8 cups hot cooked rice
Instructions
Remove fat from pork. Cut pork into 3/4 inch pieces. Heat 1 inch oil in deep fryer or 4 quart dutch oven to 360 degrees.
Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand mixer until smooth. Stir pork in batter unil well coated.
Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, unitl golden brown. Drain on paper towels, keep warm.
Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in dutch oven; reduce heat. Cover and simmer about 6 minutes or until carrots are tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce. Add pork, pineapple and the bell pepper. Heat to boiling, stir occasionally. Boil and stir 1 minute. Serve with rice.
Originally Submitted
3/24/2011
0 Out of 5 from
0 reviews
You can add this Sweet and sour pork recipe to your own private DesktopCookbook.
