Sweet and Sour Pork

Sweet and Sour Pork

Ingredients:

½ kilo pork tenderloin
3 teaspoons soy sauce
Pinch of cornstarch

Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup pineapple juice (pineapple chunks juice)
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water

Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed

Other:

1 medium red bell pepper, cube
1 small can pineapple chunks
3 cups oil for deep-frying, or as needed

Preparation:

1. Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
2. To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, pineapple juice and vinegar. Set aside.
3. In a separate bowl, dissolve the cornstarch in the water. Set aside.
4. Heat the oil for deep—frying
5. For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
6. Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
7. To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the bell peppers, and pineapple.
8. Bring to a boil again and thicken with cornstarch mixture, stirring.
9. Pour the sauce over the deep-fried pork.