Chinese Take-Out Sweet And Sour Pineapple Pork - cooking recipe

Ingredients
    2 eggs, lightly beaten
    1 teaspoon salt (I use seasoning salt)
    1/2 teaspoon garlic powder (optional)
    1/2 cup cornstarch
    1/2 cup flour
    1 1/2 cups chicken broth
    2 lbs boneless pork, cut into about 3/4-inch cubes (make certain to use a tender cut of pork for this)
    oil (for deep frying)
    1 tablespoon minced fresh garlic
    1 large green bell pepper, seeded and chopped
    2 large carrots, thinly sliced
    2 (8 ounce) cans pineapple chunks (sweetened or unsweetened, RESERVE juice)
    4 tablespoons wine vinegar
    2 tablespoons cornstarch
    2 tablespoons soy sauce
    hot cooked rice
Preparation
    In a bowl whisk together eggs, salt and 1/2 cup cornstarch, flour, garlic powder (if using) and 1/2 cup chicken stock.
    Add in the pork cubes; toss to coat completely with batter.
    Heat oil in a wok or skillet over medium-high heat.
    Place the coated cubes into the oil (working in batches) cook about 4-5 minutes or until pork is done; remove with a slotted spoon or strainer to drain.
    Pour off any excess oil leaving just a small amount.
    Saute the green pepper, garlic and carrots until just crisp-tender.
    Add in the pineapple chunks and juice, the remaining 1 cup of chicken broth and vinegar.
    In a small cup dissolve the 2 tablespoons cornstarch in 2 tablespoons cold water, then add to the sauce along with soy sauce; cook and stir until thickened and bubbly (about 1 minute).
    You can place the pork back in the wok to coat and heat in the sauce, or place the pork on a dish and pour the sauce over top, or serve the sauce on the side, the choice is up to you.
    Serve with cooked rice.

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