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Sweet And Sour Pork

chef.pierre's picture
Ingredients
  Pineapple juice 1⁄2 Cup (8 tbs)
  Brown sugar 1⁄3 Cup (5.33 tbs)
  Vinegar 3 Tablespoon
  Cornstarch 2 Teaspoon
  Water 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Flour 1⁄2 Cup (8 tbs)
  Eggs 2
  Milk 1⁄2 Teaspoon
  Pork tenderloin 1 Pound
  Oil 150 Milliliter
  Peanut oil/Salad oil 2 Tablespoon
  Green pepper 1 Large
  Pineapple chunks 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Diced tomatoes 1 Cup (16 tbs)
Directions

Combine pineapple juice, sugar and vinegar in saucepan, and bring to boil.
Cool a few minutes.
Combine cornstarch with water and 1/2 teaspoon salt, and stir into warm mixture.
Set aside until needed.
Beat flour, eggs, milk and 1/2 teaspoon salt together, to make batter.
Dip meat cubes in batter, and fry in oil 1 inch deep preheated to 350°F for 5-8 minutes until golden brown.
Heat 2 tablespoons oil in large skillet.
Add pork, green pep-per, pineapple and garlic; cook together, stirring gently, 5 minutes.
Add pineapple-juice sauce, and blend.
Cover pan, and cook over low heat until thickened, about 5 minutes.
Fold in tomatoes, being careful not to crush; cook 3 minutes.
Serves 3 generously.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Interest: 
Party
Servings: 
3

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