SWEET & SOUR PORK
*1 pound butterfly pork chop, cut into 1-inch cubes
*1/2 cup kosher salt
*4 cups water
*1/3 cup granulated sugar
*3 tablespoons ketchup
*2 tablespoon soy sauce
*1/4 teaspoon salt
*1/3 cup pineapple juice
*1/3 cup white vinegar
*1 garlic clove, minced
*1 tablespoon + 1 teaspoon corn starch
*5 tablespoons water
*1/2 cup all-purpose flour
*1/3 cup corn starch
*1 teaspoon black pepper
*2 eggs whites, lightly beaten
*1 tablespoon vegetable oil
*1/3 cup water
*1 large carrot, peeled and sliced into 1-inch diagonal pieces
*1/2 red bell pepper, cut into small cubes
*1/2 green bell pepper, cut into small cubes
* 3/4 cup fresh pineapple, cut into chunks
*3-4 cups ole for deep-frying, or as needed
~In a medium bowl, marinated pork in 4 cups water & 1/2 cup kosher salt.
~Marinate for 1 hour, remove pork and rinse.
~In a small bowl, combine sugar, ketchup, soy sauce, 1/4 teaspoon salt, pineapple juice, vinegar & garlic.
~In a separate bowl, mix 5 tablespoons water, 1 tablespoon & 1 teaspoon cornstarch. Mix until cornstarch is dissolved.
~In a heavy pot or wok, heat the oil to 375 degrees.
~In a medium bowl, combine flour, 1/3 cup cornstarch & black pepper.
~Stir in egg whites & enough water to make the batter thick enough to stick to the pork .
~Dip pork chops into bater.
~Carefully drop in, and cook until a golden brown (do this in batches so you don't overcrowd the pot or wok).
~Remove and let drain on paper towels.
~In a small saucepan, bring sweet & sour sauce to a boil, over medium heat.
~Add carrots, green peppers, red peppers & pineapple to sauce.
~Bring to a boil again and pour in cornstarch mixture, stirring until thickened.
~Place pork over hot rice & pour sauce over it.
`if you prefer your veggies to be more tender; put veggies into a microwavable bowl with 1 tablespoon water. Cover with plastic wrap and microwave for a 2-3 minutes. Then put them into a the sauce before adding the cornstarch mixture.
-I will often skip the batter and just dust the pork with flour.