Sweet and Sour Pork

I have to admit, I am not a huge Chinese food fan. It is just not that appetizing for me to go to a Chinese food buffet and eat lukewarm deep fried food. Brad, on the other hand, LOVES Chinese food. So to satisfy his cravings he will usually have to make Chinese food at home.

On Sunday Brad made this recipe and it was AMAZING! Seriously it was soooo good. We used pork tenderloin and it made a huge difference. If you have the time, make this recipe.

Sweet and Sour Pork (from Better Homes and Gardens Recipe Book)

12 ounces lean boneless prok
2 TBSP mirin or dry sherry (we used rice vinegar)
2 TBSP soy sauce
1 tsp sesame oil

1 cup chicken broth
1/3 cup sugar
1/3 cup rice vinegar
4 tsp cornstarch
1 TBSP soy sauce
cooking oil or shortening for deep-fat frying
1 beaten egg
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 cup chicken broth

1 TBSP cooking oil
1 clove garlic, minced
3 med carrots, thinly biased sliced (1 1/2 cups)
1 med green sweet pepper, cut into 1 inch pieces
3 green onions, bias sliced into 1-inch pieces
1 8 -ounce can pineapple chunks, drained
3 cups hot cooked rice

1. Trim fat from pork. Cut pork into 3/4-inch cubes, place in a bowl for marinade, stir together mirin, the 2 TBSP soy sauce, and sesame oil. Pour over pork. Toss to coat. Cover, let stand at room temp for 20 minutes.
2. For sauce, stir together the 1 cup broth, sugar, vinegar, the 4 tsp cornstarch, and the 1 TBSP soy sauce. Set aside. In a wok or large saucepan heat 1 1/2 to 2 inches of cooking oil or shortening to 365 degrees fer (or just REALLY HOT, boiling). Meanwhile for batter, in a bowl stir together egg, the 1/2 cup cornstarch, flour and the 1/2 cup broth until smooth.
3.Drain pork; pat dry. Dip pork into batter, swirling to coat. Fry a few pieces of pork at a time in hot oil for 4-5 min or until golden and no pink remains. Remove from oil. Drain on paper towels. Keep pork warm in a 300 oven while frying remaining pork.
4. Pour the 1 TBSP oil into a large skillet. (Add more oil as needed during cooking.) Preheat over med-high heat. Cook and stir garlic in hot oil 15 seconds. Add carrots, sweet peppers, and green onions; cook and stir 4-5 min or until crisp-tender. Remove vegetables from skillet. Stir sauce; add to skillet. Cook and stir until bubbly. Cook and stir for 2 minutes. Stir in pineapple and cooked vegetables. Cook and stir about 1 minute or until hot. Stir in pork. Server over rice.
Serves 4