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Chinese Take-Out Sweet and Sour Pineapple Pork

2 eggs, lightly beaten
1 teaspoon salt (I use seasoning salt)
12 teaspoon garlic powder (optional)
12 cup cornstarch
12 cup flour
1 12 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


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.

Source: www.food.com