SWEET AND SOUR PORK

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25 min Prep
55 min Total
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8 Servings

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Enjoy this take out restaurant of fried pork, sliced carrots, green bell peppers and pineapple at home.


Ingredient List
  • Small check mark in a circle icon2 pounds pork boneless top loin
  • Small check mark in a circle icon Vegetable oil
  • Small check mark in a circle icon1/2 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/4 cup cornstarch
  • Small check mark in a circle icon1/2 cup cold water
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1 can (20 ounces) pineapple chunks in syrup, drained and syrup reserved
  • Small check mark in a circle icon1/2 cup packed brown sugar
  • Small check mark in a circle icon1/2 cup white vinegar
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon2 teaspoons soy sauce
  • Small check mark in a circle icon2 medium carrots, cut into thin diagonal slices
  • Small check mark in a circle icon1 garlic clove, finely chopped
  • Small check mark in a circle icon2 tablespoons cornstarch
  • Small check mark in a circle icon2 tablespoons cold water
  • Small check mark in a circle icon1 medium green bell pepper, cut into 3/4-inch pieces
  • Small check mark in a circle icon8 cups hot cooked rice
Preparation
  1. Trim excess fat from pork. Cut pork into 3/4-inch pieces.
  2. Heat 1 inch oil deep fryer or Dutch oven 360°F.
  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.
Tips
  • Write special little "fortunes" on slips of paper, and place them in a small bowl to draw after dinner.
  • For easier cutting, freeze pork about 1 hour or until partially frozen.