Sweet and Sour Pork

I was in the mood to cook something new and with a little more effort last night for dinner. I found this recipe on the food network website. Very yummy and very fun to make. I even enjoyed the frying and usually I hate it.

2/3 cup soy sauce

2 tsp. minced garlic

1 T. minced ginger

1/4 cup flour, plus seasoned flour for dredging

1/4 cup cornstarch

1 pound pork butt, cut into 1-inch cubes

Salt and pepper

Vegetable oil for frying

1 cup ketchup

1/4 cup sugar

1/4 cup red wine vinegar

2 T. honey

1 T. vegetable oil

1/2 T. sesame oil

1/3 cup large diced Vidalia onion

1/3 cup large diced celery

1/3 cup carrots sliced 1/4-inch thick, on a bias

1/3 cup large diced red bell pepper

1/3 cup large diced green bell pepper

1 cup fresh pineapple, cut into 1-inch cubes

Directions

In a large non-reactive, bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate int eh refrigerator overnight.

Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.

In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.

In a small roasting pan heat the vegetable and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup moisture. Bring to a simmer and cook until the pork is tender. Serve over cooked rice if desired.