One of the recipes Dad wanted to try was Sweet and Sour Pork. We used the recipe from their Betty Crocker Cookbook, with Mom’s notations that it was a good one. And it was!

Sweet and Sour Pork

2 pounds pork boneless top loin, cut into 3/4″ pieces
Vegetable oil
1/2 cup flour
1/4 cup cornstarch
1/2 cup cold water
1/2 teaspoon salt
1 egg
1 can (20 ounces) pineapple chunks, drained and syrup reserved
1/2 cup packed brown sugar
1/2 cup white vinegar
1/2 teaspoon salt
2 teaspoons soy sauce
2 medium carrots, cut into thin diagonal slices
1 garlic clove, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
1 medium green bell pepper, cut into 3/4-inch pieces
8 cups hot cooked rice

Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated.

Add pork pieces, one at a time, to hot oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm.

Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in large pot; reduce heat to low.

Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.

Add pork, pineapple and bell pepper. Heat to boiling, stir constantly. Boil and stir 1 minute. Serve with rice. Makes 8 servings.

The Chicken Version

Note: I prefer a little less vinegar (1/3 cup) and a bit more soy sauce. Also, this works well with chicken. Next time try decreasing the water in the batter to make it a bit thicker.