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Sweet-and-Sour Pork




Source of Recipe


From Chrispys Kitchen Has been altered for OP


List of Ingredients




2 pounds pork boneless top loin
Pam**
1/2 cup Rice flour
1/4 cup Arrowroot
1/2 cup cold water
1 egg white
1 can (20 ounces) pineapple chunks in syrup, drained and syrup reserved
1/2 cup Sweet and low brown sugar
1/2 cup white vinegar
2 teaspoons soy sauce (use Sub)
2 medium carrots, cut into thin diagonal slices
1 garlic clove, finely chopped
2 tablespoons Arrowroot or cornstarch
2 tablespoons cold water
1 medium green bell pepper, cut into 3/4-inch pieces
rice



Recipe



Trim excess fat from pork. Cut pork into 3/4-inch pieces. Heat Pan with pam** sprayed into it. or a Dutch oven 360ºF.

Beat Rice flour, 1/4 cup Arrowroot, 1/2 cup cold water, and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated.

Add pork pieces, one at a time. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm.

Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low.

Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.

Add pork, pineapple and bell pepper. Heat to boiling, stirr constantly. Boil and stir 1 minute. Serve with rice.