Ingredients: 2 pounds pork boneless top loin Vegetable oil 1/2 cup Gold MedalR all-purpose flour 1/4 cup cornstarch 1/2 cup cold water 1/2 teaspoon salt 1 egg 1 can (20 ounces) pineapple chunks in syrup, drained and syrup reserved 1/2 cup packed brown sugar 1/2 cup white vinegar 1/2 teaspoon salt 2 teaspoons soy sauce 2 medium carrots, cut into thin diagonal slices 1 garlic clove, finely chopped 2 tablespoons cornstarch 2 tablespoons cold water 1 medium green bell pepper, cut into 3/4-inch pieces 8 cups hot cooked rice
Directions:1.Trim excess fat from pork. Cut pork into 3/4-inch pieces. 2.Heat 1 inch oil deep fryer or Dutch oven 360?F. 3.Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated. 4.Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm. 5.Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low. 6.Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce. 7.Add pork, pineapple and bell pepper. Heat to boiling, stirr constantly. Boil and stir 1 minute. Serve with rice. |