Sweet N Sour Pork
1 pound boneless pork loin*
1/2 teaspoon garlic salt
1 cup flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup water
Oil for frying
1 small onion, cut in large pieces
1 cup sliced carrots
1 cup green pepper, chopped in large chunks
1 can (20 oz.) pineapple chunks, in own juices
1/2 cup packed brown sugar
1/2-1 teaspoon ground ginger, to taste
1/4 teaspoon garlic powder
2 tablespoons soy sauce
3 tablespoons white vinegar or rice vinegar
1/4 cup ketchup
2 tablespoons cornstarch
2 tablespoons cold water
6 cups cooked brown rice
Trim fat and gristle from pork. Cut into 1-inch cubes, toss with garlic salt.
Prepare a batter by combining flour, 1/2 cup cornstarch, baking powder and salt. Beat together egg
and 3/4 cup water. Stir water and egg into flour mixture; stir until smooth.
In a deep pan, heat 1 1/2-2 inches oil to 350 degrees. Dip each pork cube in batter, coating all sides; gently
drop in hot oil. Fry until pork floats to the top and is gold brown on all sides (about 5-8 minutes).
Remove pork from oil and drain on paper towel. ** Keep warm in oven while preparing vegetables and making sauce.
Cut onion into large pieces, separate rings, cook 2-3 minutes or until it begins to wilt. Peel and slice carrots, steam 2-3 minutes,
drain and rinse with cold water. Seed and coarsely chop green pepper. Drain juice from pineapple (should be about 1 cup); set
pineapple juice aside; combine pineapple, green pepper, carrots, and onion; set aside.
Place pineapple juice in sauce pan; stir in brown sugar, ginger, garlic powder, soy sauce, vinegar and ketchup. Cook sauce
over medium heat, stirring frequently until sauce comes to a boil. Combine 2 tablespoons cornstarch with 2-3 tablespoons
cold water; stir until smooth. Stir cornstarch mixture into sauce; stirring constantly, cook sauce until bubbly and clear.
Pour sauce over meat and vegetables, tossing gently to coat; serve over rice.
The ingredient list looks long, but it is a fairly simple and easy recipe. I created my version of this delicious traditional
tangy recipe using hints and ingredients from 3 other sweet n sour recipes (I think mine is the best). Serves 8
Nutrition analysis was calculated for 8 servings (approximately 1 1/4 cups sweet n sour per person) served
with 3/4 cup cooked brown rice per person. Fat content will vary with deep fat frying process (cooking time, oil
temperature, repeated refrying, etc).
*For speed, purchase ready to eat chicken strips, popcorn chicken, meatballs, etc. Prepare sauce as directed
in recipe above. Add chicken or meatballs to sauce and heat through.
** Pork may be reheated by dropping cubes in hot oil and cooking 1-2 minutes. Pork may be frozen.
Before serving, thaw pork and immediately refry 4-5 minutes or until golden brown and crispy.