Sweet and Sour Pork

Recipy Name:
Sweet and Sour Pork
Recipy Category:
Dinner Entrée
Portion Size:
3 oz. pork, 1 c. serving size with sauce and vegetables
Ingredients Notes:
2 ½ lb. boneless pork loin Trim all visible fat, Cut into ½ inch size pieces
1 16 ounce can pineapple chunks (juice packed)
2/3 cup sugar
½ cup vinegar
¼ cup cornstarch
2 teaspoons instant chicken bouillon granules
¼ cup lite soy sauce
2 eggs, beaten
½ cup cornstarch
½ cup flour
½ cup water
¼ teaspoon black pepper
2 Tablespoon oil
4 medium carrots Wash, Peel, and thinly sliced at an angle
4 cloves garlic, minced
2 Large Bell peppers Green or Red Wash, remove stem and seeds, and cut into ½ inch pieces
4 Cups, hot cooked rice Use brown or white enriched rice
 
Steps: Directions: Critical Control Point / Quality Assurance
1 For sauce, drain pineapple, reserving juice. Cut pineapple into ½ inch pieces.
2 Add water to reserved juice to equal 1 ½ cups
3 Stir in sugar, vinegar, the 2 Tablespoons cornstarch, soy sauce and bouillon and set aside
4 For batter: In a small bowl, combine egg the ¼ cup cornstarch, flour, water and pepper.
5 Whisk thoroughly, until smooth.
6 Dip pork cubes into batter. In small amount of oil, sauté about 1/3 of the pork. Cook pieces for 4-5 minutes on medium high heat. Batter Should be golden brown. Repeat until all pork is cooked. Drain any excess oil on paper towels. Cook to 145 degree followed with a 3- minute rest.
7 In a large skillet or wok, Add 1 Tablespoon oil, and heat over medium high heat.
8 Stir fry carrots and garlic for 1 minute.
9 Add sweet peppers and stir fry for 1 to 2 minutes, or till tender crisp
10 Push from center of pan. Stir in sauce into center of pan or wok. Cook until thick and bubbly
11 Stir in all pineapple and pork. Stir together all ingredients to coat with sauce. Heat through. Cook until temperature reaches 165 degrees