Sweet & Sour Pork
|Cornstarch||47 Gram (1/3 Cup/45 Gram; Plus 4 Teaspoons)|
|White vinegar||60 Milliliter (Wine / Distilled, 1/4 Cup)|
|Sugar||50 Gram (1/4 Cup)|
|Catsup||15 Milliliter (1 Tablespoon)|
|Reduced sodium soy sauce||15 Milliliter (1 Tablespoon)|
|Hot chili oil||1⁄8 Teaspoon (Or Use Purchased, Also To Taste)|
|Egg white||1 Large|
|Pork tenderloin||1 Pound, trimmed of fat and cut into 1 -inch chunks (445 Gram)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Onion||1 Large, cut into thin wedges|
|Green bell pepper||8 Ounce, seeded and cut into 1-inch squares (1 Large One Of 230 Grams)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Tomato||8 Ounce, cut into wedges (1 Large One Of 250 Gram)|
|Pineapple chunks||235 Gram, drained (1 1/2 Cup, Fresh / Canned)|
1. For sweet-sour sauce, in a medium-size bowl, stir together 4 teaspoons of the cornstarch and the vinegar until blended. Stir in 3/4 cup (180 ml) water, sugar, catsup, soy sauce and Hot Chile Oil. Set aside 2. In a medium-size bowl, beat egg white to blend well. Place remaining 1/3 cup (45 g) cornstarch in another medium-size bowl. Dip pork chunks, a portion at a time, in egg white; then coat lightly with cornstarch and shake off excess.
3. Heat vegetable oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add meat and stir-fry gently until golden brown on outside and no longer pink in center; cut to test (about 8 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove meat from pan with a slotted spoon; keep warm.
4. Add onion, bell pepper, garlic, and 1 tablespoon (15 ml) water to pan; stir-fry for 1 minute. Add more water, 1 tablespoon (15 ml) at a time, if pan appears dry. Stir reserved sweet-sour sauce well and pour into pan. Cook, stirring, until sauce boils and thickens slightly (2 to 3 minutes).
5. Add tomato, pineapple, and meat to pan. Cook, stirring gently but thoroughly, just until heated through (1 to 2 minutes).