Sweet and Sour Pork

Yummy. Serve over rice.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  egg, beaten
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 cup cornstarch
• 1 (13 3/4ounce) can chicken broth, divided
• 1 -1 1⁄2 lb boneless pork, trimmed of fat and cut into 1/2 to 1 inch cubes
•  vegetable oil (for deep frying)
• 1  medium green pepper, chopped
• 1⁄2 cup  thinly sliced carrot
• 1  clove garlic, minced
• 3⁄4 cup sugar
• 1⁄2 cup red wine vinegar
• 3  teaspoons soy sauce
• 1⁄4 cup  cold water
• 3  tablespoons cornstarch
• 1 (8 ounce) can pineapple chunks, drained
• 2  small tomatoes, cut into wedges

Directions

1. Combine egg, flour, salt, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth.
2. Dip pork cubes in batter, coating well; deep fry in hot oil (375 degrees) for 5 to 6 minutes.
3. Drain.
4. Heat 2 tablespoons of oil in a wok or large skillet; add green pepper, carrots and garlic.
5. Cook until vegetables are tender but not browned.
6. Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly 1 minute.
7. Slowly add 1/4 cup water to 3 tablespoons cornstarch, stirring until smooth.
8. Stir cornstarch mixture into vegetable mixture; cook until thickened and bubbly.
9. Add pork, pineapple, and tomato; cook just until well heated.
10. Serve over rice.