Sweet And Sour Pork With Pineapples
|Pork fillet/Pork chops||1 Pound, cut into 0.5 inch cube|
|Soya sauce||2 Tablespoon|
|Flour||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Peanut oil||2 Cup (32 tbs) (For Frying)|
|Tomato sauce||2 Tablespoon|
|White vinegar||3 Tablespoon|
|Peanut oil||2 Tablespoon|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Green pepper||To Taste, cut into squares|
|Carrot||1 , thinly sliced into rounds|
|Tomatoes||2 , diced|
|Garlic||1 Clove (5 gm), pressed|
|Grated fresh ginger||1 Teaspoon|
|Pineapple chunks||9 Ounce, drained|
In a medium mixing bowl, combine the meat, soya sauce and mirin, mixing well.
Set aside while you prepare the batter.
In a deep bowl mix the flour, water, egg and cornstarch.
Dip the pork pieces in the batter and fry in heated oil until golden brown.
Set aside on paper toweling to drain.
To prepare the sauce, combine the first six ingredients and stir well.
Mix the cornstarch with the two tablespoons water.
Heat the two tablespoons oil in a large skillet and saute all the vegetables with the garlic and ginger for two or three minutes.
Stir in the sauce and bring to a boil.
Add the cornstarch and water and cook, stirring, until thickened.
Remove from heat.
Stir in the pineapple and add the pork pieces.
Mix together gently but thoroughly and serve.