Sweet & Sour Pork
Preparation Time: 1 hour, 30 minutes
Equipment: French chef knife, Cutting Board, 11-inch Mini WOK,
- 1 cup all-purpose flour
- 4 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- 1 pinch salt
- 1 tablespoon oil
- 8 ounces (230 g) pork tenderloin cut into ½-inch (1.5 cm) cubes
- 1 onion, sliced
- 1 green bell pepper, cored, seeded and sliced
- 1 small can pineapple chunks, juice reserved
- Oil for frying
SWEET & SOUR SAUCE
- 2 tablespoons cornstarch
- ½ cup light brown sugar
- 1 pinch salt
- ½ cup (120 ml) apple cider vinegar or rice vinegar
- 1 clove garlic, crushed
- 6 tablespoons tomato ketchup
- 6 tablespoons reserved pineapple juice
To prepare batter, sift the flour, cornstarch, baking powder and salt into a mixing bowl. Make a well in the center and add the oil and enough water to make a thick, smooth batter. Using a wooden spoon, stir the ingredients in the well, gradually incorporating flour from the outside, and beat until smooth.
In the WOK (or Large Skillet) place enough oil to deep-fry the pork over medium-high heat. Dip the pork into the batter and drop into the hot oil. Fry 4-5 pieces of pork at a time to a golden brown, and remove with slotted spoon to paper towels. Continue until all pork is fried.
Pour off oil from the WOK and add the sliced onion, pepper and pineapple. Stir-fry over medium-high heat for 1-2 minutes. Remove and set aside.
In a mixing bowl, combine all sauce ingredients, mix well, and pour into WOK. Bring to a boil slowly, stirring continuously until mixture thickens. Allow to simmer for 1-2 minutes or until mixture becomes completely clear.
Add the vegetables, pineapple, and pork cubes to the sauce and stir to coat completely. Reheat for 1-2 minutes and serve immediately.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 324; Fat Grams 6; Carbohydrate Grams 57; Protein Grams 12; Cholesterol mg 22; Sodium mg 325.
THE POINT SYSTEM: Calorie Points 4½; Protein Points 1 ½; Fat Grams 6; Sodium Points 14; Fiber Points 1; Carbohydrate Points 4; Cholesterol Points 2.