Sweet-and-Sour Pork

 

2

pounds pork boneless top loin

Vegetable oil

1/2

cup Gold Medal® all-purpose flour

1/4

cup cornstarch

1/2

cup cold water

1/2

teaspoon salt

1

egg

1

can (20 ounces) pineapple chunks in syrup, drained and syrup reserved

1/2

cup packed brown sugar

1/2

cup white vinegar

1/2

teaspoon salt

2

teaspoons soy sauce

2

medium carrots, cut into thin diagonal slices

1

garlic clove, finely chopped

2

tablespoons cornstarch

2

tablespoons cold water

1

medium green bell pepper, cut into 3/4-inch pieces

8

cups hot cooked rice

• 1 Trim excess fat from pork. Cut pork into 3/4-inch pieces.
• 2 Heat 1 inch oil deep fryer or Dutch oven 360ºF.
• 3 Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated.
• 4 Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm.
• 5 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 to low.
• 6 Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.
• 7 Add pork, pineapple and bell pepper. Heat to boiling, stirr constantly. Boil and stir 1 minute. Serve with rice.