Chinese Sweet and Sour Pork

Serve rice over this delicious Chinese sweet and sour pork that’s ready in 40 minutes – perfect for a dinner.

By Pillsbury Kitchens

Updated September 27, 2013

Ingredients

1 1/3

cups uncooked regular long-grain white rice
2 2/3

cups water
1/4

cup cornstarch
2

tablespoons all-purpose flour
1

teaspoon sugar
1/4

teaspoon baking soda
3

tablespoons water
1

egg, beaten
1/2

lb. boneless pork loin, cut into 2x1/2x1/4-inch pieces
Oil for frying
3

tablespoons brown sugar
2

tablespoons cornstarch
1/2

teaspoon chicken-flavor instant bouillon
1/2

cup water
3

tablespoons rice vinegar
2

tablespoons ketchup
2

teaspoons soy sauce
1

(20-oz.) can pineapple chunks in unsweetened juice, drained, reserving 3 tablespoons liquid
1

garlic clove, minced
1

green bell pepper, cut into 3/4-inch pieces

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1

Cook rice in 2 2/3 cups water as directed on package.
2

Meanwhile, in medium bowl, combine 1/4 cup cornstarch, flour, sugar, baking soda, 3 tablespoons water and egg; mix well. Add pork; stir until well coated.
3

In deep fryer, heavy saucepan or wok, heat 2 to 3 inches oil to 375°F. Fry coated pork pieces, 1/4 of total amount at a time, for 2 to 3 minutes or until golden brown and no longer pink in center, turning once. Drain on paper towels. Reserve 1 tablespoon of the oil from deep fryer.
4

In small saucepan, combine brown sugar, 2 tablespoons cornstarch, bouillon, 1/2 cup water, vinegar, ketchup, soy sauce and reserved 3 tablespoons pineapple liquid; blend well. Cook over medium-high heat until bubbly and thickened, stirring constantly. Keep warm.
5

Heat reserved 1 tablespoon oil in large skillet or wok until hot. Add garlic and bell pepper; cook and stir 2 to 3 minutes or until bell pepper is crisp-tender. Stir in pineapple chunks, pork and sauce. Cook until thoroughly heated. Serve over rice.