Shelly's Recipe

SWEET AND SOUR PORK

Category: Pork

1/2 cup flour
1/4 cup cornstarch
1/2 cup cold water
1 tsp salt
1 large egg
2 lb boneless pork loin roast, cut into 3/4 inch pieces
Vegetable oil
1 (20 oz) can unsweetened pineapple chunks, drained and reserve liquid
3 large carrots, scraped and thinly sliced
1/2 cup firmly packed brown sugar
1/2 cup white vinegar
2 tsp soy sauce
1 clove garlic, minced
2 tbsp cornstarch
2 tbsp cold water
1 EACH green pepper and onion, cut into 3/4 inch pieces
4 cups hot cook rice

Combine first 5 ingredients in a medium bowl; beat with a wire whisk until well blended. Add pork, stirring well. Pour oil to depth of 2 inch into a Dutch oven; heat until deep-fat thermometer registers 375. Fry pork in batches of 8-10 pieces at a time until golden brown, turning occasionally to prevent burning. After each let temperature return to 375 before next batch. Set pork aside.

Add enough water to pineapple juice to make 1 cup. Combine with carrots, and next 4 ingredients to Dutch oven. Bring to a boil over medium heat; cover, reduce heat, and simmer 6 minutes or until carrots are tender.

Combine cornstarch and water, stirring well. Add to carrot mixture, stirring to blend. Stir in cooked pork, reserved pineapple, green pepper and onion. Bring mixture to a boil, stirring constantly; reduce heat, and simmer, uncovered, 1 minute. Serve with rice. Serves 4