Wind's Food Journey

** Photos will be Uploaded **

Ingredient
* 3/4 pound pork tenderloin
* 2 - 3 teaspoons soy sauce
* Pinch of cornstarch
Ingredient for the Sauce:
* 1/4 cup sugar
* 2 tablespoons ketchup
* 2 tablespoons dark soy sauce
* 1/4 teaspoon salt
* 1/2 cup water or reserved pineapple juice
* 1/4 cup vinegar
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
Ingredient for the Batter:
* 1/3 cup flour
* 1/3 cup cornstarch
* 1 egg white, lightly beaten
* 1 tablespoon vegetable oil
* 1/3 cup warm water, as needed
Others:
* 1 carrot
* 1/2 red bell pepper
* 1/2 green bell pepper
* 1/2 cup pineapple chunks
* 3 cups oil for deep-frying, or as needed
---------------------------------------------------------------

Preparation:
Pork
===
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

Sauce
====
Combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar in a small bowl Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.

Batter
=====
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

Others
=====
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.


Directions of Sweet and Sour Pork
----------------------------------------
Heat the oil for deep--frying to 375 degrees Fahrenheit.

Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).

To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.





**Receipe Obtain from http://chinesefood.about.com/od/pork/r/sweetsourpork.htm