Deep-Fried Sweet And Sour Pork

Take the pork cubes and add the soy sauce, 1 tablespoon cornstarch, and baking soda. Marinate in the refrigerator for 1 1/2 hours.

Blanch the peppers and carrots in boiling water. De-seed and cube the green and red pepper. Cut the carrots in half.

Combine the flour, cornstarch, and eggs into a batter. Coat the pork in the batter. Add the oil to the wok and heat to at least 350 degrees F. Deep-fry the pork cubes in batches, turning occasionally; until they turn golden. Remove and drain on paper towels.

Increase the oil temperature to 400 degrees F. While waiting for the oil to heat, bring the rice vinegar, brown sugar, Worcestershire sauce, ketchup, reserved pineapple juice, and water to boil in a small saucepan. Turn the heat down to low and keep the sauce warm.

When the oil is ready; add the pork cubes. Deep-fry a second time until they turn brown and crispy. Remove and drain on paper towels.

Remove all but 2 tablespoons oil from the wok. When oil is hot, add the carrots. Stir-fry for a minute and add the red and green peppers.

Bring the sauce back up to a boil. Add the cornstarch-and-water mixture, stirring vigorously to thicken. Add the pineapple. Push the vegetables up to the sides of the wok and add the sauce in the middle. Add the pork back into the wok. Mix through and serve hot.