2lbs pork boneless top loin
vegetable oil
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 cup cold water
1/2 teaspoon salt
1 large egg
1 can (20 oz) pineapple chunks in syrup, drained and syrup reserved
1/2 cup packed brown sugar
1/2 cup white vinegar
1/2 teaspoon salt
2 teaspoons soy sauce
2 medium carrots, cut into thin diagonal slices
1 clove garlic, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
1 medium green bell pepper, cut into 3/4in pieces
hot cooked rice
1. Remove fat from pork. Cut pork into 3/4in pieces. Heat 1 inch oil in deep fryer or deep pan.
2. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir in pork until well coated.
3. Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time, turning 2 or 3 times, until golden brown. Drain on paper towels.
4. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in large pan. Cover and simmer about 6 minutes or until carrots are crisp-tender. (I didn't have any carrots at the time, but I added some red cabbage.)
5. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce. Add pork, pineapple and bell pepper. Heat to boiling, stirring constantly, Boil and stir 1 minute. Serve with rice.
We loved loved loved this--new favorite!
