Sweet and Sour Pork Recipe

Chinese food is challenging to prepare. There usually are tons of steps requiring lots of preparation time, and when finished, the kitchen will be a mess. And, often the ingredients are unique, which makes finding them difficult. This recipe for sweet and sour pork is moderately difficult and will take about 45 minutes to prepare. But the end result is a tasty meal that is generally liked by all family members.

Preparation time: 45 minutes

Serves: 4 adults

Ingredients:

- 2 pounds boneless park, chopped into 1 inch pieces
- frying oil
- 1/2 cup all-purpose flour
- 1/4 cup corn starch
- 1/2 cup cold water
- 1 can (20 ounces) diced pineapple (chunks)
- 2 teaspoon salt
- 1 egg
- 1/2 cup packed brown sugar
- 1/2 cup vinegar
- 2 teaspoons soy sauce
- 1 large carrot, cut into thin slices
- 2 cloves garlic, minced
- 2 tablespoons cornstart
- 2 tablespoons cold water
- 1 green pepper, chopped into 1 inch peices
- hot steamed rice

Directions:

The pork should be chopped into mouth-sized peices, about 3/4 to 1 inch. Heat oil (1 1/2 inches) in a large pot (high sides is ideal to avoid oil splashes) to 360F. Small bubbles should be rising and the oil should not be generating any smoke (if so, it's too hot). Beat until smooth, the flour, 1/4 cup cornstarch, 1/2 cup of cold water, 1 teaspoon salt and the egg. Coat the pork pieces with batter and add them one at a time, to the hot oil. One easy way, although messy, to do this is with your hands. Add enough such that about 1 layer of pork pieces are in the oil. Too many, and the pork pieces will stick to each other. Fry for about 5 to 7 minutes, or until light brown. As they cook, turn the pieces in the oil so that cooking is even on all sides. Remove the pieces, drain, and place on a paper-towel-lined plate to soak up excess oil. Keep warm.

Add water to the drained pineapple syrup to measure one cup. In a large pot, add the syrup mixture, brown sugar, vinegar, 1 teaspoon of salt, soy sauce, carrots and garlic, and bring to a boil, then reduce the heat. Cover and simmer until the carrots are cooked through, but still crunching, about 10 minutes. Mix 2 tablespoons each of cornstarch and cold water and stir it into the sauce. Add the pork, pineapple and green peppers and bring to a boil, stirring frequently. Reduce heat and cook for one minute. The sauce should thicken. Serve on top of rice.