Sweet & Sour Pork

tThis one takes a little work, but it's well worth it!  YUM!  From my Betty Crocker cookbook.

Sweet-and-Sour Pork

Makes  8  servings

• 2 pounds pork boneless top loin
• Vegetable oil
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2   cup cold water
• 1/2 teaspoon salt
• 1 egg
• 1 can (20 ounces) pineapple chunks in syrup, drained and syrup reserved
• 1/2 cup packed brown sugar
• 1/2 cup white vinegar
• 1/2 teaspoon salt
• 2 teaspoons soy sauce
• 2 medium carrots, cut into thin diagonal slices
• 1 garlic clove, minced
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1  medium green bell pepper, cut into 3/4-inch pieces
• hot cooked rice

1. Trim excess fat from pork. Cut pork into 3/4-inch pieces.
2. Heat 1 inch oil deep fryer or Dutch oven 360ºF.
3. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated.
4. Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm.
5. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low.
6. Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.
7. Add pork, pineapple and bell pepper. Heat to boiling, stirr constantly. Boil and stir 1 minute. Serve with rice.

Makes 8 servings (about 2 cups each)