Sweet and Sour Pork
1 egg
1/2 cup all-purpose flour
1/2 tsp salt
1/4 cup water
1 to 1 1/2 lb cooked (or smoked) pork shoulder, cut into 1/2- to 3/4-inch pieces
8-oz can pineapple chunks in juice, drained, juice reserved
1 bell pepper, cut into squares
1/2 cup cider vinegar
1/4 cup packed light brown sugar
water
1 tbs molasses
2 tbs cornstarch mixed with 4 tbs cold water until smooth
Heat about 1 inch of oil in a deep frying pan to about 370°. Mix the egg, flour, salt, and 1/4 cup water. Dip pork cubes into the batter and drop into the hot oil. Fry until browned. Remove and drain on paper towels.
In a medium saucepan combine the pineapple, green pepper, vinegar, and brown sugar. Add water to the reserved pineapple juice to make 3/4 cup. Add to the pineapple mixture, along with the 1 tbs molasses. Bring to a boil over medium heat, stirring constantly. Pour the cornstarch and water mixture into the sauce mixture and continue cooking, stirring, until thickened. Stir in the pork and bring back to the boil. Serve hot with rice. Serves 4.
