Serves: 8
1. Remove fat from pork. Cut pork into 3/4-inch pieces. Heat 1 inch oil in deep fryer or 4-quart Dutch oven to 360°.
2. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated.
3. Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels keep warm.
4. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven reduce heat. Cover and simmer about 6 minutes or until carrots are crisp-tender.
5. Mix 2 tablespoons cornstarch and 2 tablespoons cold water stir into sauce. Add pork, pineapple and bell pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.
NUTRITION FACTS: 1 Serving (about 2 cups): Calories 540 (Calories from Fat 100) Fat 11g (Saturated 3g) Cholesterol 80mg Sodium 420mg Carbohydrate 87g (Dietary Fiber 2g) Protein 25g % DAILY VALUE: Vitamin A 26% Vitamin C 16% Calcium 4% Iron 20% DIET EXCHANGES: 3 Starch 1 1/2 Lean Meat 2 Vegetable 2 Fruit 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sweet-and-Sour Pork recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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