Tonight's Dinner...Sweet & Sour Pork

I am not the most outstanding cook in the world but I do make some good stuff and people do ask for recipes all the time. So I have decided that now and again I will post a recipe when I make it, if I think it's worth sharing.

Tonight's recipe came about since my 2nd refrigerator/freezer conked out on us with not one but two pork roasts in the freezer. So since they had both defrosted I could not refreeze them. So last night it was Pulled Pork in the crockpot and tonight it was Sweet and Sour Pork. I was considering making a pork roast as part of Christmas Day dinner...uh not anymore. I will have to rethink that one. So here's what was for dinner tonight. Everyone liked it (amazing 'cause they hate when I try new stuff) except Shorty of course. He had Taquitos. For your listening pleasure...one of my favorite Christmas songs...for my favorite guy who always says he likes what I cook. Even if he stands over me now and then to make sure I am doing it right. xo

Sweet & Sour Pork

2lbs boneless pork loin

1/2 c flour

1/4 c cornstarch

1/2 cup cold water

1/2 tsp salt

1 egg

1 can (20 oz) pineapple chunks in syrup; drained and syrup reserved

1/2 c packed brown sugar

1/2 cup white vinegar

1/2 tsp salt

2 tsp soy sauce

2 medium carrots cut into thin diagonal slices

1 garlic clove finely chopped

2 TBL spoons cold water

1 medium bell pepper cut into 3/4 inch pieces

Hot cooked rice

1. Trim excess fat from pork; cut into 3/4 inch pieces

2. Heat 1 inch of oil in deep fryer or dutch oven

3. Beat flour, 1/4 cornstarch, 1/2 cold water, 1/2 tsp salt, and the in egg in a large bowl until smooth. Stir pork into batter until well coated.

4. Add pork pieces on at a time to the oil. Fry 20 pieces at a time for about 5 minutes turning 2-3 times until golden brown. Drain on paper towels; keep warm

5.Add enough water to reserved pineapple syrup to measure 1 cup. heat syrup mixture, brown sugar, vinegar, 1/2 tsp salt, soy sauce, carrots and garlic to boiling in a dutch oven. Then reduce heat to low.

6. Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 TBL spoons cornstarch and 2 TBL spoons cold water; stir into sauce.

7. Add pork, pineapple and pepper. heat to boiling sirring constantly. Boil and stir for 1 minute.

Serve with rice.

Prep Time: 25 min
Total Time: 55 min
Makes: 8 servings (about 2 cups each)