Sweet and Sour Pork (or Chicken)

Better than takeout and easy to make in your own kitchen.

Ingredients:

Fried Pork or Chicken:

1/2 cup cornstarch

1/4 cup all-purpose flour

2 teaspoons sugar

1/2 teaspoon baking soda

1/3 cup water

2 eggs, beaten

1 lb. boneless pork loin or boneless chicken, cut into 1” cubes

Oil for frying – amount depends on pan using – need 2” – 3” deep

Sauce:

1/3 cup brown sugar

1/4 cup cornstarch

1 teaspoon chicken-flavor instant bouillon (or 1 crushed bouillon cube)

1 cup water

1/3 cup rice vinegar

1/4 cup ketchup

1 Tablespoon soy sauce

1 (20-oz.) can pineapple chunks in unsweetened juice, drained, reserving 1/3 cup liquid

2 garlic cloves, minced

1 green bell pepper, cut into 3/4” pieces

1 small onion, cut into 3/4" pieces

Cooked rice (I left this open as each have preference on type – white, brown, or fried rice)

Optional Garnish:

Green onion, sliced

Sesame seeds

Directions:

In medium bowl, combine 1/2 cup cornstarch, flour, sugar, baking soda, 1/3 cup water, and egg; mix well.

Add pork to flour mixture; stir until well coated.

In deep fryer, heavy saucepan or wok, heat 2 to 3 inches oil to 375°F. Fry coated pork pieces, 1/4 of total amount at a time, for 2 to 3 minutes or until golden brown and no longer pink in center, turning once. Drain on paper towels. Reserve 1 tablespoon of the oil from deep fryer.

In small saucepan, combine brown sugar, ¼ c. cornstarch, bouillon, 1 cup water, vinegar, ketchup, soy sauce and reserved pineapple liquid; blend well. Cook over medium-high heat until bubbly and thickened, stirring constantly. Keep warm.

Heat reserved 1 tablespoon oil in large skillet or wok until hot. Add garlic, onion, and bell pepper; cook and stir 2 to 3 minutes or until bell pepper is crisp-tender.

Stir in pineapple chunks, pork and sauce. Cook until thoroughly heated. Serve over rice.

Garnish with additional green onions and a sprinkle of sesame seeds, if desired.