Oct 212012
 

Sweet and Sour Pork
1 Lb pork shoulder cut in 1 inch pieces
1 Green bell pepper cut in 1 inch pieces
1 C Fresh pineapple cut in 1 inch pieces
3 Green onions (white and green part) thinly sliced
1 Carrot peeled and thinly sliced
1 C Mountain Dew
½ C tomato ketchup
4 t Cornstarch
1 inch fresh ginger peeled and minced
1 T Soy sauce
1 T sesame oil

Canola Oil for deep frying.
Tempura batter (recipe follows)

Marinate pork in ½ C of Mountain Dew, ginger and sesame oil and 2 teaspoons of the cornstarch for 30 minutes and drain. Dip pork in tempura and deep fry a few at a time for 4 minutes and drain.
Heat wok on medium low. Add pork, and veg and pineapple and soy. Toss to warm thru. Add ketchup and remaining cornstarch. Serve over cooked rice of choice.

Tempura Batter
1/2 C All purpose flour
1/2 C Cornstarch
1/2 Bottle COLD Beer.
Mix all of the above. No worries if it is slightly lumpy

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