Sweet and Sour Pork

1 pound boneless pork, cut up
1/3 c. cornstarch
1/3 c. all-purpose flour
Vegetable oil, for cooking
1 tsp. salt
3 eggs, well beaten
3 Tbsp. milk

Heat oil in heavy skillet. Blend corn starch, flour, and salt together. Whisk eggs and milk together. Blend into dry mixture and stir well. Dip pork in batter and drop into hot oil. Cook on both sides until golden brown. Drain on paper towel.

Sweet and Sour Sauce:
1/2 c. brown sugar
1/2 tsp. chicken bouillon
1/4 c. cornstarch 2 c. water/pineapple juice
1 16-oz. can pineapple tidbits
3 Tbsp. apple cider vinegar
1/2 tsp. garlic powder
2 Tbsp. soy sauce
1 tsp. ground ginger
2 carrots, peeled and sliced
3 green onions, chopped
1 green bell pepper, chopped

Drain pineapple and reserve juice. Combine reserved pineapple juice and water to make 2 cups liquid. Mix liquid with remaining ingredients except cornstarch and pineapple in a large saucepan. Cook over medium heat until carrots are tender. Blend 1/2 c. water, 1 drop red food coloring, and cornstarch. Add to pan and stir over medium heat until sauce boils and thickens. Add pineapple and warm through. pour over cooked pork pieces. Serve with rice.

Mormon Pantry Family Dinner Cookbook