Sweet and Sour Pork


Here's a delicious recipe to make for your next Chinese Dinner.

1 cup water
1 cup flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 egg
pinch of salt
oil for frying
1 pound boneless pork shoulder roast, cut into bite sized pieces
2 teaspoons vegetable oil
10 oz. pineapple cubes
1 green bell pepper, cut into chunks
1 medium onion, cut into wedges
2 medium carrots, peeled and diagonally sliced
1 teaspoon freshly grated ginger
1 clove garlic, minced

3 tablespoons ketchup
2 teaspoon plum jelly
1 teaspoon rice vinegar
1 teaspoon soy sauce
2 teaspoons cornstarch
2 teaspoons sugar
4 tablespoons water

In a medium bowl whisk together water, flour, cornstarch, baking soda, egg, and salt. Transfer pork pieces into the batter, stirring to coat well. Add oil to a Dutch oven for frying and heat oil to 360-375 degrees. Deep fry pork pieces until they turn golden brown. Remove and drain on paper towels. 

Heat 2 teaspoons oil in a large cast iron skillet. Add pineapple, green pepper, onion, and carrots. Cook for 2 minutes, stirring and turning pieces until they start to brown. Add the ginger and garlic. Continuing cooking until the vegetables are crisp and tender. 

Meanwhile, in a medium bowl, prepare the sauce. Combine ketchup, jelly, vinegar, soy sauce, cornstarch, sugar and water. Whisk together until cornstarch has dissolved. Pour sauce over vegetables. Cook and stir until sauce thickens. Add pork pieces and stir to coat. Place in a serving bowl. Serve with rice. Serves 4-6.
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