Sweet and Sour Pork
- 3/4 pound pork tenderloin
- 2 - 3 teaspoons soy sauce
- pinch corn starch
- 1/4 cup sugar
- 2 tablespoons ketchup
- 2 tablespoons dark soy sauce
- 1/4 teaspoon salt
- 1/2 cup water or reserved pineapple juice
- 1/2 cup vinegar
- 1 tablespoon cornstarch dissolved in 4 tablespoons water
- 1/3 cup flour
- 1/3 cup cornstarch
- 1 egg white, lightly beaten
- 1 tablespoon vegetable oil
- 1/3 cup warm water, as needed
- 1 Carrot
- 1/2 cup green pepper
- 1/2 cup pineapple chunks
- 3 cups oil for deep frying, or as needed
- Cut the pork into 1-inch cubes. Marinate in soy sauce and cornstarch for 20 minutes.
- In small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
- Peel the carrot and chop on the diagonal into 1-inch pieces. Cut bell peppers in half, remove the seeds and cut into cubes.
- Heat oil for deep frying to 375F.
- For the batter, combine the flour and cornstarch. Stir in egg white and vegetable oil. Add the warm water as is needed to form a thick batter that is neither too thick or too moist. (the batter should not be runny, but should drop off the back of a spoon.)
- Dip the marinated pork cubes in the batter. Deep fry in batches, taking care not to overcrowd the wok. Deep-fry until golden brown. Remove and drain onto paper towels.
- To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture. Stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork over hot cooked rice