Sweet And Sour Pork
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Lean boneless pork||1 Pound|
|Canned pineapple chunks||20 Ounce (1 Can)|
|White vinegar||2 Tablespoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Red pepper||To Taste, seeded, cored and cut into 1-inch pieces|
|Green pepper||To Taste, seeded, cored and cut into 1-inch pieces|
|Packed brown sugar||3 Tablespoon|
Mix flour, salt and baking powder in medium mixing bowl.
Blend in cold water.
Stir to coat.
Drain pineapple chunks, reserving juice.
Set aside pineapple chunks.
Blend reserved pineapple juice, vinegar and cornstarch in small bowl.
Heat 1 inch Oil in Dutch oven to 375 °F.
Remove half the pork from batter with slotted spoon; add to Oil.
Fry 3 to 5 minutes, or until golden brown.
Drain on paper towels.
Repeat with remaining pork.
Pour off all but 1 tablespoon drippings from Dutch oven.
Add both pepper.
Stir-fry over moderate heat 2 to 3 minutes, or until tender-crisp.
Stir-fry 2 to 3 minutes longer.
Add pineapple juice mixture, pineapple chunks and brown sugar.
Heat to boiling, stirring constantly.
Cook and stir until mixture is clear and thickened.
Stir in pork.
Cook about 3 minutes, or until hot.