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
1/2
teaspoon salt
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
Preparation
Trim excess fat from pork. Cut pork into 3/4-inch pieces.
Heat 1 inch oil deep fryer or Dutch oven 360°F.
Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated.
Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm.
Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low.
Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.
Add pork, pineapple and bell pepper. Heat to boiling, stirr constantly. Boil and stir 1 minute. Serve with rice.
