MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Chinese Sweet & Sour Pork
Categories: Pork, Vegetables, Rice, Fruits
Yield: 4 Servings
1 1/3 c Uncooked long-grain rice
2 2/3 c Water
1/4 c Corn starch
2 tb A-P flour
1 ts Sugar
1/4 ts Baking soda
3 tb Water
1 lg Egg; beaten
1/2 lb Boneless pork loin;
- in 2 x 1/2 x 1/4" pieces
Oil; for frying
3 tb Brown sugar
2 tb Corn starch; see note
1/2 tb Chicken-flavor soup base
1/2 c Water
3 tb Rice vinegar
2 tb Ketchup *
2 ts Soy sauce
20 oz Can pineapple chunks in
- unsweetened juice; drained
- reserving 3 tb liquid
1 cl Garlic; minced
1 lg Bell pepper; in 3/4" pieces
* I used Red Gold's ketchup with Huy Fong Sriracha for a little
zip. You couls also use Heinz Spicy (Tabasco) or Frank's Red Hot
Ketchup - UDD
Cook rice in 2-2/3 cups water as directed on package.
Meanwhile, in medium bowl, combine 1/4 cup corn starch, flour,
sugar, baking soda, 3 tb water, and egg; mix well. Add pork; stir
until well coated.
In deep fryer, heavy saucepan or wok, heat 2" to 3" oil to
375°F/190°C. Fry coated pork pieces, 1/4 of total amount at a time,
for 2 to 3 minutes or until golden brown and no longer pink in
center, turning once. Drain on paper towels. Reserve 1 tb oil from
deep fryer.
In small saucepan, combine brown sugar, 2 tb corn starch, bouillon,
1/2 cup water, vinegar, ketchup, soy sauce, and reserved 3 tb
pineapple liquid; blend well. Cook over medium-high heat until
bubbly and thickened, stirring constantly. Keep warm.
Heat reserved 1 tb oil in large skillet or wok until hot. Add
garlic and bell pepper; cook and stir 2 to 3 minutes or until bell
pepper is crisp-tender. Stir in pineapple chunks, pork and sauce.
Cook until thoroughly heated. Serve over rice.
Note:
If you are planning to prepare this ahead and reheat to serve
substitute arrowroot for the corn starch. Corn starch breaks down
and gets watery in the presence of acidic ingredients like vinegar,
etc. - UDD
Recipe FROM:
https://www.pillsbury.com
Uncle Dirty Dave's Kitchen
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