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Sweet-and-Sour Pork
Send to friendsweet and sour pork recipe
Prep Time
Yield
Ingredients
- 2 lb boneless top loin
- vegetable oil for frying
- 1⁄2 c thrive white flour
- 1⁄4 c cornstarch plus 2 tablespoons
- 1⁄2 c water plus 2 tablespoons
- 1 T thrive whole egg powder (reconstituted)
- 1 cn pineapple tidbits in syrup (reserve syrup)
- 1⁄2 c thrive brown sugar, packed
- 1⁄2 c vinegar
- 1 t thrive salt
- 2 t soy sauce
- 1⁄2 c thrive carrot dices
- 1⁄4 c thrive mixed bell peppers
- 1 clv garlic, finely chopped
- 2 c thrive white rice, cooked
Instructions
Trim excess fat from pork; cut pork into ¾ inch pieces. Heat oil (1 inch) in deep fryer or Dutch oven to 360 degrees. Beat flour, ¼ cornstarch, ½ c 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, peppers, and garlic to boiling in Dutch oven; reduce heat. Cover and simmer until vegetables are tender. Mix 2 T cornstarch and 2 T cold water; stir into sauce. Add pork and pineapple. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.
