Tempura Pork Skewers With Sweet And Sour Sauce

• 2 tbsp plus 3/4 cup cornstarch
• 6 tbsp white wine vinegar
• 6 tbsp sugar
• 1/2 tsp salt
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 1 None (8-oz) can sliced bamboo shoots, drained
• 2 None (15-oz) cans pineapple chunks (not drained)
• 1 None egg, separated
• 3/4 cup plus 3 tbsp all-purpose flour
• 1 cup basmati rice
• 4 cups vegetable oil, for frying
• 4 None boneless pork chops (each about 7 oz), cut into strips, each strip threaded on to a skewer

1. Mix 2 tbsp cornstarch with 4 tbsp water to a smooth paste. In a saucepan, bring the vinegar, sugar, salt, tomato paste, soy sauce, and sesame oil to a boil. Stir in the cornstarch paste and simmer for 1 min. Stir in the bamboo slices and pineapple with its juice. Simmer over medium heat for 7 mins.
2. In a bowl, mix the egg yolk, 3/4 cup flour, 3/4 cup cornstarch, 3/4 cup water, and a pinch of salt until smooth. Allow to rest for 15 mins. Beat the egg white to stiff peaks and fold in.
3. Cook the rice in boiling salted water according to the package instructions. Heat the oil in a deep fryer or saucepan to 340u0b0F. Place 3 tbsp flour on a plate, roll the pork skewers in it and knock off any excess. Dip in the batter, then deep fry for 3-4 mins, until browned. Allow to drain on paper towels.
4. Fluff the rice and serve with the pork skewers and pineapple sauce.

cornstarch, white wine vinegar, sugar, salt, tomato, soy sauce, sesame oil, bamboo shoots, pineapple, egg, flour, basmati rice, vegetable oil, pork chops

Taken from recipes-plus.com/api/v2.0/recipes/26482 (may not work)