Recipe by Kittencal@recipezazz
Battered bite-size pork in a delicious sweet and sour sauce --- this is very good!
Top Review by Kaysma
this was really great... VERY much like take out - and super easy to prepare. i didn't have any cornstarch so i doubled the amounts of flour in both instances which worked just fine (im not sure what the difference might have been - so im not sure if i missed out on some extra awesomeness). i also didn't have any wine vinegar so i subbed some apple vinegar (also fine). this is definitely more on the sour side of sweet and sour (which we prefer) - people wanting a sweeter sauce should definitely opt for sweetened pineapple (i used unsweetened). i cut my pork into long thin strips instead of cubes because thats the way my favorite take out place does it. once the sauce was done i mixed the pork back in to coat it with the sauce... and served it with garlic rice. thanks so much for this recipe (i wish i had taken a picture but we devoured the whole thing before i had a chance)
- 2 eggs, lightly beaten
- 1 teaspoon salt (I use seasoning salt)
- 1⁄2 teaspoon garlic powder (optional)
- 1⁄2 cup cornstarch
- 1⁄2 cup flour
- 1 1⁄2 cups chicken broth
- 2 lbs boneless pork, cut into about 3/4-inch cubes (make certain to use a tender cut of pork for this)
- oil (for deep frying)
- 1 tablespoon minced fresh garlic
- 1 large green bell pepper, seeded and chopped
- 2 large carrots, thinly sliced
- 2 (8 ounce) cans pineapple chunks (sweetened or unsweetened, RESERVE juice)
- 4 tablespoons wine vinegar
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- hot cooked rice
Directions See How It's Made
- In a bowl whisk together eggs, salt and 1/2 cup cornstarch, flour, garlic powder (if using) and 1/2 cup chicken stock.
- Add in the pork cubes; toss to coat completely with batter.
- Heat oil in a wok or skillet over medium-high heat.
- Place the coated cubes into the oil (working in batches) cook about 4-5 minutes or until pork is done; remove with a slotted spoon or strainer to drain.
- Pour off any excess oil leaving just a small amount.
- Saute the green pepper, garlic and carrots until just crisp-tender.
- Add in the pineapple chunks and juice, the remaining 1 cup of chicken broth and vinegar.
- In a small cup dissolve the 2 tablespoons cornstarch in 2 tablespoons cold water, then add to the sauce along with soy sauce; cook and stir until thickened and bubbly (about 1 minute).
- You can place the pork back in the wok to coat and heat in the sauce, or place the pork on a dish and pour the sauce over top, or serve the sauce on the side, the choice is up to you.
- Serve with cooked rice.