14 ounces all-purpose flour
1 ounce chili powder
1 ounce salt
6 pounds lean pork, cut in 1 1/2 -inch cubes
vegetable oil as needed
Sweet & Sour Sauce:
4 ounces cornstarch
3 cups white wine vinegar
1 pound, 3 ounces sugar
2 cups pineapple juice
1 1/2 cups ketchup
1/4 cup Kikkoman Soy Sauce
2 pounds, 10 ounces diced green bell peppers
2 pounds canned pineapple chunks, drained
hot cooked rice as needed
To make Pork: In bowl, combine flour, chili powder and salt until well blended; set aside. In another bowl, beat eggs. Dip pork into eggs and dredge in flour mixture. Shake off excess. In deep fryer or large Dutch oven, heat oil to 350° F. Add pork and fry 6 to 8 minutes or until golden brown, turning once. Drain well on paper towels; set aside.
To make Sauce: In bowl, whisk together 3/4 cup water and cornstarch until well blended; set aside. In large saucepan or rondo, bring vinegar, sugar, pineapple juice, ketchup and soy sauce to a boil. Slowly whisk in cornstarch mixture; cook and stir 1 to 2 minutes or until sauce thickens. Stir in pork, peppers and pineapple; heat through. Cover and hold at 150° F in a food warmer until service.
To serve, ladle 1 1/2 cups Sweet & Sour Pork over hot rice.
Recipe created by Dennis P. Bergeron of Holiday Retirement Home (Mapleville, RI)