Sweet-and-Sour Pork

Ingredients

• 1 8-ounce can pineapple chunks (juice pack)
• 1/3 cup sugar
• 1/4 cup vinegar
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 teaspoon instant chicken bouillon granules
• 1 beaten egg
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1/4 cup water
• 1/8 teaspoon ground red or black pepper
• 1 pound boneless pork, cut into 3/4-inch cubes
• Shortening or cooking oil for deep-fat frying
• 1 tablespoon cooking oil
• 2 medium carrots, thinly bias sliced
• 2 cloves garlic, minced
• 1 large green or sweet red pepper, cut into 1/2-inch pieces
• 2 cups hot cooked rice

Instructions

1. For sauce, drain pineapple, reserving juice. Add water to reserved juice to equal 1 1/2 cups. Stir in sugar, vinegar, the 2 tablespoons cornstarch, the soy sauce, and bouillon granules; set sauce aside.
2. For batter, in a bowl combine egg, the 1/4 cup cornstarch, the flour, water, and pepper. Stir till smooth. Dip pork cubes into batter. Fry one-third at a time in the hot shortening or oil (365°) for 4 to 5 minutes or till pork is no longer pink and batter is golden. Drain on paper towels.
3. Preheat a wok or large skillet over high heat; add the 1 tablespoon oil. (Add more oil as necessary during cooking.) Stir-fry carrots and garlic in hot oil for 1 minute. Add sweet pepper; stir-fry for 1 to 2 minutes or till crisp-tender. Push from center of wok.
4. Stir sauce and pour into center of wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in pork and pineapple. Stir together all ingredients to coat with sauce; heat through. Serve over rice.