Sweet & Sour Pork with Tomato, Sweet Pepper, & Pineapple
Sweet and Sour Pork with Tomato, Sweet Pepper, and Pineapple recipe
Yield
8 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
pork loin
or leg, boneless |
|
| 1 | large |
eggs
slightly beaten |
|
| ½ | cup |
cornstarch
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 3 | teaspoons |
salt
|
|
| 1 | teaspoon |
soy sauce, light
|
|
| ¼ | teaspoon |
white pepper
|
|
| 2 |
tomatoes
|
*
|
|
| 1 |
green bell peppers
|
*
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | cup |
water
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
sugar
plus 2 teaspoons sugar |
|
| 1 | dash |
chicken broth
chinese |
*
|
| ¾ | cup |
white vinegar
|
|
| 2 | teaspoons |
soy sauce, dark
|
|
| 1 | clove |
garlic
finely |
|
| 1 | cup |
pineapple chunks
drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pork loin
or leg, boneless |
|
| 1 | whole |
eggs
slightly beaten |
|
| 118 | ml |
cornstarch
|
|
| 45 | ml |
vegetable oil
|
|
| 15 | ml |
salt
|
|
| 5 | ml |
soy sauce, light
|
|
| 1.3 | ml |
white pepper
|
|
| 2 | whole |
tomatoes
|
*
|
| 1 | whole |
green bell peppers
|
*
|
| 177 | ml |
all-purpose flour
|
|
| 237 | ml |
water
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
sugar
plus 2 teaspoons sugar |
|
| 1 | dash |
chicken broth
chinese |
*
|
| 177 | ml |
white vinegar
|
|
| 1E+1 | ml |
soy sauce, dark
|
|
| 1 | clove |
garlic
finely |
|
| 237 | ml |
pineapple chunks
drained |
*
|
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.
