Sweet and Sour Pork

I absolutely love this meal! The sauce is amazing and once you've cooked it once or twice it is pretty easy to make. I put some tips in the steps that have helped me make it faster.

Sweet and Sour Pork

3 cups cooked rice

Egg Batter

1/4 cup cornstarch
2 tablespoons all-purpose flour
1 teaspoon sugar
1/4 teaspoon baking soda
3 tablespoons water
1 egg, beaten
1/2 pound boneless pork loin chops, cut into 2x1/2x1/4-inch pieces
Oil for frying
Sweet and Sour Sauce
3 tablespoons brown sugar
2 tablespoons cornstarch
1 chicken bouillon cube
1/2 cup water
3 tablespoons white vinegar
2 tablespoons ketchup
2 teaspoons soy sauce
1 (20-ounce) can pineapple chunks in unsweetened juice, drain pineapples and keep the juice handy.

1. Prepare rice.

2. I make the mixtures first, because once the stove is turned on, the meal goes pretty fast. Prepare egg batter, and sweet and sour sauce. To prepare the egg batter combine cornstarch, flour, sugar, baking soda, water and beaten egg. To prepare the sweet and sour sauce combine brown sugar, corn starch, chicken bouillon, water, vinegar, ketchup, soy sauce, and 3 tablespoons of pineapple juice.

3. Cut up the pork and stir in egg batter mixture.

4. Heat 2 to 3 inches of oil in a pan or deep frier. Fry the pork once the oil is hot. To know if it is hot enough, try putting some of the egg batter in the oil, it should float. Add the pork strips to the oil one at a time. (the first time I cooked this, I added them all add once, it was a great big mess!) There should be some separation between the pork pieces. Cook until the pork is golden brown and no longer pink in the middle. Remove from oil.

4. Turn the heat on the sweet and sour sauce, stir constantly until it is thickened.

5. Add the pineapple, cooked pork pieces to the sauce. Add pineapple juice to taste. Serve over rice.
Enjoy!