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Chinese Sweet & Sour Breaded Pork

Created by KittenCal on September 16, 2011

3 garlic cloves, finely chopped
1 large green bell pepper (seeded and chopped)
2 carrots, peeled and sliced thinly
2 cans (16 ounces) cans pineapple chunks (two cans, 8-ounce each can, can use sweetened or unsweetened, reserve the juice from both cans)
4 tablespoons wine vinegar
2 tablespoons cornstarch
2 tablespoons water (cold)
2 tablespoons soy sauce

Step 1: Using paper towels pat dry all the pork cubes to remove as much excess moisture as possible.
Step 2: In a bowl whisk eggs with salt, 1/2 cup cornstarch, flour, garlic powder, cayenne pepper and 1/2 cup chicken broth; add in the cubed pork and toss to coat completely in the batter.
Step 3: Heat oil in a wok or skillet over medium-high heat (use enough oil for deep-frying).
Step 4: Working in batches deep-fry the pork for about 4-5 minutes or unti the pork is cooked and browned; remove and drain on a rack or on double sheets of paper towels.
Step 5: Pour off the oil leaving about 3 tablespoons in the wok or skillet; add in green bell pepper and carrots; stir-fry over med-high heat (more to the high setting) until crisp-tender, adding in the garlic the last 2 minutes.
Step 6: Add in pineapple chunks, reserved pineapple juice and the wine vinegar.
Step 7: In a small bowl whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth; add to the sauce along with 2 tablespoons soy sauce; cook gently tossing until bubbly and thickened.
Step 8: You have two choices, you may place the cooked breaded pork in the sauce and toss to coat or you may place the pork onto a platter then pour the sauce on top.
Step 9: Serve with cooked rice.