Sweet-And-Sour Pork (Recipe)

Ingredients

1 20-ounce can pineapple chunks (juice packed)

2 carrots, peeled, halved lengthwise and cut into 1-inch lengths

Sauce:

1/4 cup sugar

2 1/2 tablespoons cornstarch

1/2 cup catsup

1/3 cup rice vinegar

1 tablespoon soy sauce

1 tablespoon all-purpose flour

1 tablespoon cornstarch

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg

1 pound boneless pork, cut into 3/4-inch cubes

Cooking oil for frying

2 medium onions, chopped (1 cup)

1 green sweet pepper, cut into 1/2-inch squares (1 cup)

1 clove garlic, peeled and sliced

2/3 cucumber, unpeeled and cut into 1/2-inch pieces (2 cups)

6 dried shiitake mushrooms, soaked and sliced (optional)

3 cups hot cooked white or brown rice

Steps

1. Drain the pineapple, reserving 3/4 cup of the juice.  Set aside.

2. In a saucepan, partially cook the carrots in boiling water to cover for 5 minutes; drain, reserving 3/4 cup of the cooking water (or add water, if necessary, to make 3/4 cup).  Set aside.

3. To make the sauce: In a 3-quart saucepan, stir together the sugar and the 2 1/2 tablespoons cornstarch.  Add the reserved water, the reserved pineapple juice, the catsup, rice vinegar and soy sauce.  Cook and stir for 1 minute more; set aside.

4. In a small bowl, stir together the flour, the 1 tablespoon cornstarch, the salt and pepper.  Add the egg, stirring until smooth.  Add the pork cubes, stirring to coat.

5. In a heavy skillet or 4-quart Dutch oven, pour cooking oil to measure 1/2-inch deep.  When the oil is hot, add the pork cubes, a few at a time.  Cook about 2 minutes or until browned on all sides.  Using a slotted spoon, remove the pork from the pan; drain on paper towels.  Keep warm.  Repeat until all the pork cubes are cooked.

6. Carefully add the onions, green sweet pepper and garlic to the oil in the skillet.  Cook for 2 minutes.  Using a slotted spoon, remove the vegetables and drain on paper towels.  Repeat with the carrots, cucumber and mushrooms (if using).

7. Stir the drained vegetables and pineapple into the sauce and heat through.  Stir in the pork.  Serve with the rice.

Tips:

To keep the meat cubes warm, placed the drained meat on a paper towel-lined baking sheet in a 300° oven.

Dried mushrooms should be soaked for 30 minutes in enough warm water to cover them.  Rinse them well and squeeze to drain thoroughly.  Remove and discard the tough stems.