Sweet and Sour Pork

By Addie

“Impress your friends with these tender strips of pork, carrots, bell pepper and onions coated in asweet sauce with a tantalizing tang.”

Ingredients

• 1 carrot
• 1 red bell pepper
• 4 green onions, sliced
• 2 pork tenderloins(about 6 oz. each)
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 large egg, beaten
• 3 tbsp. cornstarch, divided
• 3 Tablespsoons white-wine vinegar
• 3 Tablespsoons sugar
• 1 Tablespsoon soy sauce
• 1 Tablespsoon tomato sauce
• 1 teaspoon sesame oil
• 2 cups plus 2 Tablespsoons vegetable oil, divided

Preparation

Step 1

Trim, peel and cut the carrot into matchsticks. Deseed and cut the bell pepper into thin strips. Cut the pork into 1/2-inch-thick strips. Season the pork with the salt and black pepper. Combine the egg and 2 tbsp. cornstarch in a bowl. Set aside.


Combine 1/2 cup water, the vinegar, sugar, remaining cornstarch, the soy sauce, tomato sauce and sesame oil in a small bowl. Set aside.


Heat 2 cups oil in a large saucepan to 350°F or until a cube of bread dropped into the oil browns in 30 seconds. Dip the pork in the egg batter; shake off the excess.


Deep-fry the pork in batches until cooked through, 2–3 minutes. Remove with a slotted spoon. Drain on paper towels.


Heat the remaining oil in a large skillet or wok and add the carrot, bell pepper and onions. Stir-fry over high heat until the vegetables are tender, 2–3 minutes. Pour in the vinegar mixture and bring to a boil. Stir until thickened. Stir in the pork and serve.

Grandma's Secret Tip:

For added flavor, sprinkle the sweet and sour pork with sesame seeds just before serving.