Sweet & Sour Pork with Tomato, Sweet Pepper, & Pineapple

Directions

Trim fat from pork.

Cut pork into ¾ inch pieces. Mix together the egg, cornstarch, oil, salt, light soy sauce and white pepper in medium bowl.

Stir in pork.

Cover and refrigerate 20 minutes.

Cut each tomato into 8 wedges. Cut bell pepper into 1-inch pieces.

Heat oil (1½ inches) in wok to 350℉ (180℃). Mix together flour, water, cornstarch, salt and baking soda in medium bowl.

Stir pork pieces into batter until well coated. Fry about 15 pieces at a time 4 minutes or until light brown, turning frequently.

Drain on paper towels.

Increase oil temperature to 375℉ (190℃). Fry pork all at one time 1 minute or until golden brown.

Drain on paper towels. Place pork on heated platter.

Heat sugar, broth, vinegar, 1 tablespoon oil, 2 teaspoons dark soy sauce, 1 teaspoon salt and garlic to boiling in 3-quart saucepan.

Mix together ¼ cup cornstarch and ¼ cup cold water and stir into sauce.

Cook and stir about 20 seconds or until thickened.

Stir in tomatoes, bell pepper and pineapple.

Heat to boiling and pour over pork.