Recipe(tried): Sweet and Sour Pork

Sweet and Sour Pork
This is a battered, crispy, sweet and sour pork recipe, I tried a few times. I believe I may have added a little bit more cornstarch mixture to the egg batter mix. It has been quite a while since I have made it. I copied it out of a Chinese cookbook at the library, years ago, I was craving Chinese food, to the extreme. I know I had another recipe also, but cannot locate right now, but I will research and post at a later date. This recipe also came in Metric/UK which I translated for you. Serve on whatever you prefer; white rice, brown rice or chow mein noodles. I prefer brown rice. You can even use the instant brown rice, that comes in baggies, very easy!

4 tbsp soy sauce
1-inch piece fresh ginger/peeled, grated
1 1/2 lbs pork fillet tenderloin-cubed

2 eggs
3 tbsp cornstarch
vegetable oil, sufficient for frying

SAUCE:
2 tbsp vegetable oil
1-inch piece fresh ginger/peeled, grated
2 large carrots, thinly slice, slice diagonal
1 each large red and green pepper, seeds removed and thinly sliced
1 (1 lb) can pineapple chunks
1 tbsp soy sauce
3 tbsp wine vinegar
3 tbsp soft brown sugar
1 tsp salt
cornstarch blended with 6 tbsp 2 tbsp water

Combine the soy sauce and ginger together. Put the pork cubes in a bowl and pour over the soy sauce mixture. Baste the cubes to coat them thoroughly. Cover and refrigerate for 1 hour!

Mix the eggs and cornstarch together until they are smooth. Pour the batter over the pork cubes and mix well to blend.

Preheat oven to moderate 350 degrees.

Fill a large saucepan 1/3 full with oil and heat until it reaches 350 degrees F on a deep fat thermometer - or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Carefully lower the pork cubes, a few at a time, into the oil an fry 5-6 minutes, or until they are golden brown and crisp. Transfer to an ovenproof dish as they cook and keep hot in the oven while you cook and keep hot in the oven while you cook the remaining cubes, and make the sauce.

Heat the oil in a large frying pan. Add the ginger, carrots and peppers and stir-fry for 3-4 minutes. Stir in the pineapple chunks with the can juice, soy sauce, vinegar, sugar, salt and bring to the boil. Cook the sauce for 1 minute, stirring constantly. Stir in the cornstarch mixture until the sauce thickens and becomes translucent.

Remove the pork cubes from the oven. Pour over the sauce and serve at once. They forgot to mention; lay out a bed of rice or noodles and then put on pork and sauce.