This is a wonderful--not sticky sweet!--sweet and sour pork that I grew up with. Simple and just delicious. It spoiled me for all other versions. I find most too sweet and way too full of unnecessary and distracting vegetables.
- 1 egg
- 2 tablespoons cornstarch
- 1 lb raw lean pork, cut in 1 inch chunks
- oil (for frying)
- 1 cup sugar
- 1⁄2 cup cider vinegar
- 1⁄2 cup red wine vinegar
- 1 teaspoon salt
- 1⁄2 cup water or 1⁄2 cup pineapple juice
- 2 sweet peppers, sliced (green or red)
- 2 tablespoons cornstarch, dissolved in 1/2 cup water
- 1 (14 ounce) can pineapple (slices or tidbits)
- Beat the egg and incorporate the 2 Tablespoons cornstarch in a medium bowl (one that will accommodate the pork).
- Add the pork and coat the pieces with the egg/cornstarch batter.
- Deep fry in 375 degree Fahrenheit oil in batches to keep the oil up to temperature, until light brown.
- Drain on paper towels.
- Cut peppers into 1/4-inch slivers. Cut slivers in half.
- Drain pineapple. If using sliced pineapples, cut them into tidbits.
- Put the sugar, vinegars, salt and water, or pineapple juice, in a large saucepan (3 to 4 quarts).
- Bring to a boil.
- Add the sliced peppers and boil one minute.
- Mix the 2 tablespoons cornstarch and 1/2 cup water together.
- Stir the cornstarch/water mixture into the vinegar mixture.
- Simmer about two minues, stirring constantly, until thickened and translucent.
- Add the drained pineapple tidbits and the pork.
- Stir until heated through.
- Serve with steamed rice.