Sweet and Sour Pork
- 3/4 pound pork tenderloin
- 2 – 3 teaspoons soy sauce
- Pinch of cornstarch
- 1/4 cup sugar
- 2 tablespoons ketchup
- 2 tablespoons dark soy sauce
- 1/4 teaspoon salt
- 1/2 cup water or reserved pineapple juice
- 1/4 cup vinegar
- 1 tablespoon cornstarch dissolved in 4 tablespoons water
- 1/3 cup flour
- 1/3 cup cornstarch
- 1 egg white, lightly beaten
- 1 tablespoon vegetable oil
- 1/3 cup warm water, as needed
- 1 carrot
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 cup pineapple chunks
- 3 cups oil for deep-frying, or as needed
- Cut the pork into 1-inch cubes.
- Marinate in the soy sauce and cornstarch for 20 minutes.
- In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside.
- In a separate bowl, dissolve the cornstarch in the water. Set aside.
- Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes
- Heat the oil for deep–frying to 375 degrees Fahrenheit.
- Combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry nor too moist. (The batter should not be runny, but should drop off the back of a spoon).
- Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
- (If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
Sweet and sour sauce
- Bring the sauce ingredients to a boil in a small saucepan over medium heat.
- Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring.
- Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired.
- Serve hot over the deep-fried pork.
Serve the sweet and sour pork over rice.