Sweet Sour Pork
|Boneless pork||1 Pound|
|Cornstarch||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Homemade chicken broth||1 1⁄4 Cup (20 tbs)|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
|Green pepper||1 Large, diced|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||2 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Teaspoon|
Trim excess fat from pork; cut pork into 1-inch cubes.
In a bowl combine egg, the 1/4 cup cornstarch, flour, 1/4 cup of the chicken broth, and 1/2 teaspoon salt; beat till smooth.
Dip pork cubes in batter.
Fry in deep hot oil (365°) for 5 to 6 minutes or till golden.
Drain; keep warm.
In skillet cook green pepper, carrot, and garlic in the 2 tablespoons oil till vegetables are tender but not brown.
Stir in remaining 1 cup chicken broth, sugar, vinegar, and soy sauce.
Bring to boiling; boil rapidly 1 minute.
Slowly blend 1/4 cup cold water into the 2 tablespoons cornstarch.
Stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in pork cubes.