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Sweet and Sour Pork
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Prep Time:
25 minutes
Total Time:
55 minutes
Homemade sweet and sour pork stir-fry with veggies and pineapple.
Ingredients:
  • 2 pounds pork boneless top loin
  • Vegetable oil
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 cup cold water
  • 1/2 teaspoon salt
  • 1 egg
  • 1 can (20 ounces) pineapple chunks in syrup, drained and syrup reserved
  • 1/2 cup packed brown sugar
  • 1/2 cup white vinegar
  • 2 teaspoons soy sauce
  • 2 medium carrots, cut into thin diagonal slices
  • 1 garlic clove, finely chopped
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 medium green bell pepper, cut into 3/4-inch pieces
  • 8 cups hot cooked rice
Instructions:
  • Trim off any excess fat from the pork and cut it into 3/4-inch pieces.
  • Preheat 1 inch of oil in a deep fryer or Dutch oven to 360°F.
  • In a large bowl, use a hand beater to combine flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt, and egg until smooth. Add pork to the batter and stir until well coated.
  • Carefully place the pork pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches of 20 pieces for approximately 5 minutes, turning occasionally, until they achieve a beautiful golden brown color. Remove from the oil and let them drain on paper towels to absorb any excess oil, while keeping them warm for serving.
  • Combine reserved pineapple syrup with water to make a flavorful 1 cup mixture. Heat the syrup blend with brown sugar, vinegar, salt, soy sauce, carrots, and garlic in a Dutch oven until boiling; then simmer on low heat.
  • Simmer for around 6 minutes until carrots are perfectly tender. Combine 2 tablespoons of cornstarch with 2 tablespoons of cold water, and mix into the sauce.
  • Combine the succulent pork, sweet pineapple, and colorful bell pepper in a pot. Heat the mixture until it reaches a boil, stirring constantly. Let it boil and stir for 1 minute. Serve this delightful dish with rice.

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