Sweet and Sour Pork has always been a popular choice among those of us who love Chinese food. This recipe is a great version of the dish so you can enjoy it anytime and anyplace, especially when a good Chinese take-out isn’t handy.
- 1 pound pork tenderloin, cut into 1” cubes
- ½ cup flour
- 6 tablespoons cornstarch
- 2/3 cup cold water
- 1 teaspoon regular soy sauce (If you use low sodium, you may need to add a little salt)
- 2 teaspoons baking powder
- Oil – vegetable or peanut
- 1 tablespoon oil
- 8 ounces pineapple chunks in own juice
- 1 large green, yellow, or red pepper, seeds removed and thinly sliced
- 1 cup carrots, peeled and thinly sliced
- 1/3 cup vinegar
- 1 tablespoon cornstarch
- ¼ cup dark corn syrup
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 tablespoons dry sherry
Prepare the Pork
- Stir together and mix until it becomes a smooth batter: water, soy sauce, flour and cornstarch.
- Fill a wok or heavy skillet 1/3 full of oil and heat.
- While oil is heating……add the baking powder to the batter, and slowly add1 tablespoon hot oil.
- Dip meat into batter and fry in hot oil until lightly brown.
- Drain meat on paper towels and place in warm oven until ready to heat with the sauce.
Prepare the Sauce
- Drain the pineapple, reserving the juice.
- Pour 1 tablespoon oil into the wok/skillet and heat.
- Add onion, green pepper, and carrots – cook until fork tender, stirring occasionally.
- In a separate large skillet stir the vinegar and cornstarch together until smooth, stirring constantly.
- Stir in the corn syrup, sugar, salt, and pineapple juice and bring to a boil, stirring constantly
- Stir in the pork, sautéed vegetables, pineapple, and sherry and boil for 1 minute, stirring constantly.
- Serve over steamed white or brown Basmati rice.
NOTE: Shrimp, boneless chicken cubes and fish are also good in this batter.