Sweet and Sour Pork 5

Sweet and Sour Pork 5

Course :	Pork
From:	HungryMonster.com
Serves:	4

Ingredients:

8	ounces	pineapple chunks in juice
1/3	cup	sugar
1/4	cup	vinegar
2	Tablespoon	cornstarch
2	Tablespoon	soy sauce
1	Teaspoon	instant chicken bouillon granules
1	large	beaten egg
1/4	cup	cornstarch
1/4	cup	all-purpose flour
1/8	Teaspoon	ground red or black pepper
1	pound	boneless pork -- cut in 3/4 inch cubes
1	Cup	shortening or cooking oil for deep frying
1	Tablespoon	cooking oil
2	medium	carrots -- thinly bias sliced
2	cloves	garlic -- minced
1	large	green or sweet red pepper -- cut in 1/2 inch pieces
2	cup	hot cooked rice

Preparation:

For sauce, drain pineapple, reserving juice. Add water to reserved juice to equal 1 1/2 cups. Stir in sugar, vinegar, the 2 tbsp cornstarch, the soy sauce, and bouillon granules; set aside. For batter, in a bowl combine egg, the 1/4 cup cornstarch, the flour, water and pepper. Stir till smooth. Dip pork cubes into batter. Fry one-third at a time in the hot shortening or oil (365 degrees) for 4-5 minutes or till pork is no longer pink and batter is golden. Drain on paper towels. Preheat a wok or large skillet over high heat; add the 1 tbsp oil. (Add more oil as necessary during cooking). Stir-fry carrots and garlic in hot oil for 1 minute. Add sweet pepper; stir-fry for 1-2 minutes or till crisp-tender. Push from center of wok. Stir sauce and pour into center of wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in pork and pineapple. Stir together all ingredients to coat with sauce; heat through. Serve over rice.