Rice With Sweet And Sour Pork
|All purpose flour||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Eggs||2 , beaten|
|Ground ginger||1 Tablespoon|
|Whole milk||1 Tablespoon|
|Sesame oil||2 Teaspoon|
|Lean boneless pork||1 Pound, cut into 3/4-inch cubes|
|Vegetable oil||1 Tablespoon|
|Canned pineapple chunks in juice||8 Ounce|
|Cornstarch||1 1⁄2 Tablespoon|
|Sugar||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||3 Tablespoon|
|Dry sherry||2 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Canned mandarin oranges in light syrup||11 Ounce, drained (1 Can)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Cooked long grain rice||2 Cup (32 tbs)|
Combine first 5 ingredients in a bowl, stirring well.
Dip pork cubes in batter, a few at a time, coating well.
Pour vegetable oil to depth of 1 inch into a large heavy skillet.
Fry pork in hot oil over medium-high heat 5 to 6 minutes.
Drain on paper towels.
Drain pineapple, reserving 3 tablespoons juice.
Combine cornstarch and reserved pineapple juice in a Dutch oven, stirring well.
Add sugar and next 5 ingredients; stir well.
Cook over medium heat, stirring constantly, until thickened.
Stir in pork, pineapple, oranges, and green onions; cook just until thoroughly heated.
Spoon pork mixture over rice.