River Road Cookbook Sweet and Sour Pork

• egg↗1
• tablespoons cornstarch↗2
• lb raw lean pork, cut in 1 inch chunks↗1
• oil (for frying)
• cup sugar↗1
• cup cider vinegar↗1⁄2
• cup red wine vinegar↗1⁄2
• teaspoon salt↗1
• cup water or 1/2 cup pineapple juice↗1⁄2
• sweet peppers, sliced (green or red)↗2
• tablespoons cornstarch, dissolved in 1/2 cup water↗2
• (14 ounce) can pineapple (slices or tidbits)1

Step-by-step instructions

1. 1

   Beat the egg and incorporate the 2 Tablespoons cornstarch in a medium bowl (one that will accommodate the pork).

2. 2

   Add the pork and coat the pieces with the egg/cornstarch batter.

3. 3

   Deep fry in 375 degree Fahrenheit oil in batches to keep the oil up to temperature, until light brown.

4. 4

   Drain on paper towels.

5. 5

   Cut peppers into 1/4-inch slivers. Cut slivers in half.

6. 6

   Drain pineapple. If using sliced pineapples, cut them into tidbits.

7. 7

   Put the sugar, vinegars, salt and water, or pineapple juice, in a large saucepan (3 to 4 quarts).

8. 8

   Bring to a boil.

9. 9

   Add the sliced peppers and boil one minute.

10. 10

    Mix the 2 tablespoons cornstarch and 1/2 cup water together.

11. 11

    Stir the cornstarch/water mixture into the vinegar mixture.

12. 12

    Simmer about two minues, stirring constantly, until thickened and translucent.

13. 13

    Add the drained pineapple tidbits and the pork.

14. 14

    Stir until heated through.

15. 15

    Serve with steamed rice.