Chinese Take-Out Sweet And Sour Pineapple Pork

• 2 eggs, lightly beaten
• 1 teaspoon salt (I use seasoning salt)
• 1/2 teaspoon garlic powder (optional)
• 1/2 cup cornstarch
• 1/2 cup flour
• 1 1/2 cups chicken broth
• 2 lbs boneless pork, cut into about 3/4-inch cubes (make certain to use a tender cut of pork for this)
• oil (for deep frying)
• 1 tablespoon minced fresh garlic
• 1 large green bell pepper, seeded and chopped
• 2 large carrots, thinly sliced
• 2 (8 ounce) cans pineapple chunks (sweetened or unsweetened, RESERVE juice)
• 4 tablespoons wine vinegar
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• hot cooked rice

1. In a bowl whisk together eggs, salt and 1/2 cup cornstarch, flour, garlic powder (if using) and 1/2 cup chicken stock.
2. Add in the pork cubes; toss to coat completely with batter.
3. Heat oil in a wok or skillet over medium-high heat.
4. Place the coated cubes into the oil (working in batches) cook about 4-5 minutes or until pork is done; remove with a slotted spoon or strainer to drain.
5. Pour off any excess oil leaving just a small amount.
6. Saute the green pepper, garlic and carrots until just crisp-tender.
7. Add in the pineapple chunks and juice, the remaining 1 cup of chicken broth and vinegar.
8. In a small cup dissolve the 2 tablespoons cornstarch in 2 tablespoons cold water, then add to the sauce along with soy sauce; cook and stir until thickened and bubbly (about 1 minute).
9. You can place the pork back in the wok to coat and heat in the sauce, or place the pork on a dish and pour the sauce over top, or serve the sauce on the side, the choice is up to you.
10. Serve with cooked rice.

eggs, salt, garlic, cornstarch, flour, chicken broth, pork, oil, fresh garlic, green bell pepper, carrots, pineapple, wine vinegar, cornstarch, soy sauce, rice

Taken from www.food.com/recipe/chinese-take-out-sweet-and-sour-pineapple-pork-155370 (may not work)