Recipe: Sweet and Sour Pork with Tomatoes (using pineapple and green peppers)

SWEET AND SOUR PORK WITH TOMATOES

1/3 cup flour
1 teaspoon salt
1/2 teaspoon baking powder
1/3 cup cold water
1 pound boneless pork, cut into 3/4-inch cubes
1 (1 pound, 4 ounce) can pineapple chunks in pineapple juice
1/3 cup white vinegar
1/3 cup firmly packed light brown sugar
1 Tablespoon cornstarch
1 teaspoon soy sauce
Vegetable oil for frying
1 medium-size green bell pepper, halved, seeded and cut into 1-inch pieces
2 medium-size tomatoes, cut into wedges
Hot cooked rice (optional, for serving)

Combine flour, salt, and baking powder in a medium-size bowl; add water, stirring until smooth. Add pork cubes; stir until coated; set aside.

Drain juice from pineapple into a 2-cup measure; stir in vinegar, brown sugar, cornstarch and soy sauce; set aside.

Heat 1-inch of vegetable oil in a large skillet or Dutch oven to 375 degrees F. Fry pork cubes until golden brown; remove pork with slotted spoon to paper toweling to drain. Cut one cube to make sure pork is done.

Carefully pour off all oil from skillet, then return 1 tablespoon. Add green pepper; saute 2 minutes; remove and reserve.

Restir pineapple juice mixture; pour into skillet; cook over medium heat until slightly thickened and bubbly. Add pork, green pepper, pineapple cubes and tomatoes to skillet; heat thoroughly.

Serve with hot cooked rice, if you wish.

Makes 6 servings