Sweet And Sour Pork
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Pork tenderloin||1 Pound|
|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)|
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.