Sweet and Sour Pork

This is an easy dish to do. You can do the pork ahead of time and reheat it in the sauce.

If you are wondering why flour and corn starch. I find the flour alone will get soft and fall off the pork, The corn starch alone will stay crunchy, but may be too hard. I find the mixed flour and starch will stay on the meat and still have a crisp bite, but not get too hard.

As for the red food color, it is just the traditional color, you can use any color you want, but I would not suggest it. I tried blue once. It tasted fine as long as I was not looking at it. When I was looking at the color it did not taste right. I had to eat with my eyes shut.

Sweet and Sour Pork

1 lb pork cut into pieces

1 egg

1 cup flour

3/4 cup corn starch

salt

oil for frying

Sauce

7 oz white vinegar

8 oz white sugar

9 oz water

red food color

corn starch

1/2 onion, medium diced

1 cup bell peppers, medium diced

Directions

Lightly salt the pork, add the stirred egg into the pork and mix well.

Mix the flour and corn starch, then add to the pork, toss until the pork is coated

Heat a pan with an inch of oil, When the oil is hot, add the pork to the pan, Do not overcrowd the pan. When the pork is browned on one side turn and lightly brown the other side. Remove and place on paper towel to drain. Fry the remaining pork.

When done, set aside.

In a sauce pan mix the vinegar, sugar, and water, bring to a simmer and dissolve the sugar, add red food color until it is pretty.

Mix corn starch with water to make a slurry.

Remove the hot pan from the heat and add corn starch until the sauce starts to thicken.

Place back on the heat to finish cooking the starch. At this point you may have to add more of the slurry or if you over thickened a spoonfull of water.

Add the onions and bell peppers.

Add in the pork stir until the pork is coated and serve.