Sweet and Sour Pork
I got this out of a Southern Living magazine about 20 years ago. I don't make it often because it take some time to make.
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INGREDIENTS
Nutrition- 1
- 1⁄4
- 1⁄4cup cornstarch
- 1⁄2teaspoon salt
- 1
- 1 1⁄2
- 1
- 1⁄2
- 1⁄2
- 3⁄4cup sugar
- 1
- 3teaspoons soy sauce
- 1⁄2cup red wine vinegar
- 3tablespoons cornstarch
- 1⁄4cup cold water
- 8
- 2
- hot cooked rice
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DIRECTIONS
- Combine egg, flour, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth.
- Dip pork cubes into batter; coating well; deep fry in hot oil (375 degrees) for 5-6 minutes.
- Drain.
- Heat 2 tablespoons oil in a wok or large skillet; add green pepper, carrots, celery, and garlic.
- Cook until vegetables are tender but not browned.
- Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly one minute.
- Slowly add 1/4 cup water to 3 tablespooons cornstarch, stirring until smooth.
- Stir cornstarch mixture into vegetable mixture.
- Cook until thickened and bubbly.
- Add pork, pineapple and tomato; cook just until well heated.
- Serve over rice.
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