Sweet and Sour Pork Recipe

• 12 ounces pork tenderloin, cut into 1-inch pieces
• 1 teaspoon soy sauce
• 1 teaspoon Asian fish sauce
• 4 tablespoons unseasoned rice vinegar
• 1/2 teaspoon grated fresh ginger
• 1/3 cup water
• 1/4 cup ketchup
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons potato starch
• 1/4 teaspoon kosher salt
• 1/3 cup all-purpose flour
• 2 tablespoons potato starch
• 1/2 teaspoon baking powder
• 1 large egg
• Cold water
• Peanut or canola oil
• 1/2 cup red bell pepper in 1-inch squares
• 1/4 cup fresh pineapple in 1-inch cubes
• 1/4 cup *yellow onion in 1-inch dice
• 1/2 cup carrot in 1/2-inch thick diagonal slices

1. Place the pork in a mixing bowl and add the soy sauce, fish sauce, 1 teaspoon of the rice vinegar, and the ginger.
2. Set aside to marinate for at least 15 minutes and up to 1 hour.
3. Line a rimmed baking sheet with a single layer of paper towels and set a wire rack over the top.
4. Set aside.
5. Prepare the sauce by whisking together the water, the remaining rice vinegar, ketchup, sugar, 1 1 /2 teaspoons of potato starch, and the salt until all the starch lumps are dissolved.
6. Set aside.
7. Make the batter by whisking together the flour, 2 tablespoons of potato starch, and the baking powder in a medium mixing bowl.
8. Add the egg to a large measuring cup and beat.
9. Add enough cold water to make a total of 2/3 cup.
10. Pour the egg mixture into the dry ingredients and stir just until no large lumps remain.
11. Try not to beat the batter too muchthis will make it tough.
12. Place a deep-sided Dutch oven over medium-high heat and add enough oil to measure 1 inch from the bottom.
13. Heat the oil to 350 degrees F, using a deep-fry thermometer to ensure the proper temperature.
14. Drop the marinated pork pieces into the batter, stirring with a fork or chopsticks to make sure each piece is evenly coasted.
15. Carefully drop the battered pork into the hot oil and fry until the pieces are an even golden brown.
16. Transfer to the prepared rack to drain.
17. Carefully drop the red bell pepper squares into the hot oil and fry until theyre barely cooked and the color has brightened, about 2 minutes.
18. Transfer to the prepared rack.
19. Continue frying and draining the pineapple, the onion, and the carrot.
20. To finish, place a wok or large nonstick frying pan over high heat and get it hot, about 3 minutes.
21. Give the sweet and sour sauce a stir to combine anything that has settled to the bottom and pour it into the wok.
22. Bring it to a boil and cook until lightly thickened, about 5 minutes.
23. Add the pork and vegetables and toss to coat evenly with the sauce.
24. Transfer to a warmed serving platter and serve with steamed rice.

pork tenderloin, soy sauce, fish sauce, rice vinegar, ginger, water, ketchup, granulated sugar, potato starch, kosher salt, flour, potato starch, baking powder, egg, water, peanut, red bell pepper, fresh pineapple, onion, carrot

Taken from www.chowhound.com/recipes/chinese-sweet-sour-pork-31718 (may not work)