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LOCATION: Recipes >> Asian >> Sweet Sour Pork 01

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Sweet And Sour Pork with Pineapple

1 1/2 - 2 lbs lean pork, chicken or shrimp, cut into 3/4 inch cubes
1/2 cup flour
1/4 cup cornstarch
1/2 cup cold water
1/2 tsp soy sauce
1 egg

juice from 20 oz can pineapple chunks, plus water to make 1 cup liquid
1/2 cup firmly packed brown sugar
1/2 cup plain vinegar
2 tsp soy sauce
dash garlic powder
2 Tbsp corn starch
2 Tbsp cold water

2 carrots, thinly sliced on diagonal
2 tomatoes, chopped into largish chunks
1 green pepper, chopped into 3/4 inch pieces
1 onion, sliced thinnish lengthwise
pineapple chunks

Add or subtract ingredients according to your own taste - if an
ingredient needs to be cooked a bit, add it to the sauce early on,
otherwise, toss it in at the end with the more delicate items that
just need to be warmed.

Mix batter ingredients (except meat) until smooth. Stir in meat
and let marinate 15 minutes or longer. Start the sauce: In a large
skillet or a Dutch oven, mix the juice/water, brown sugar, vinegar,
soy sauce and garlic. Heat to boiling. Add the carrots, reduce
the heat and simmer until carrots are crisp tender (about 6 minutes).
Add the onion. Turn heat low until meat is ready. Prepare meat.
Heat some oil (about 2 inches deep) in a saucepan until hot. Fish
several meat pieces out of batter and deep fry until deep golden
brown. This should take 2 - 3 minutes per batch. Drain on paper
towels and keep warm in oven until ready to put into sauce.

Put it all together, From the Sauce ingredients, mix the 2 Tbsp.
cornstarch and 2 Tbsp. cold water together until smooth. Stir into
sauce. Turn up heat and bring sauce back to a boil. Boil, stirring
gently, 1 - 2 minutes until sauce is thick and no longer cloudy.
Mix in the deep fried meat and all the rest of the vegetables.
Stir to coat all. (If you've got more here than you can eat in
one meal, consider warming the vegetables not already in the sauce
and serving the sauce, vegetables and meat in separate bowls, so
things don't get soggy and overcooked when reheating for the next
go round.)

Serve immediately with rice. This makes enough to serve 4 - 6
people.

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