Make Sauce: Place sugar, vinegar, light and dark soy sauces and sherry in a heavy saucepan. Bring to boil, remove from heat and set aside.
Make Sweet Sour Pork: Cut pork in pieces 1 to 1-1/2 inch squares about 3/4 inch thick. In a bowl mix salt, sugar, soy sauce, sherry and black pepper. Add pork and toss to coat. Let pork marinate for about 20 minutes, turning meat occasionally.
Cut onion in half lengthwise and then cut into 1 to 1-1/2 inch long and 3/4 wide pieces. Remove seeds from bell pepper, cut in 1 inch wide strips and then in 1 to 1-1/2 inch diamond shapes diagonally. Cut pineapple rings into 1 inch pieces. Bring plenty of salted water to a boil, add carrots and parboil for 4 to 5 minutes. Rinse under cold running water to stop cooking and drain.
In a bowl combine egg, flour, salt and water to make a batter, set aside. Heat 2 Tbsp. of oil in a wok or large skillet. Add ginger and garlic and stir fry for 30 seconds. Discard garlic. Add vegetables and stir-fry for about 3 to 4 minutes. While vegetables cook, reheat sweet sour sauce. Add sauce to vegetables and stir in cornstarch mixture to thicken. Remove from heat and keep warm.
Heat oil for deep frying. Coat pork pieces lightly with batter. Drop into hot oil one by one and deep-fry until golden brown, about 3 or 4 minutes. Drain, add to vegetables and sauce and stir to coat. Serve immediately over rice.
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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 656 (74%)|
|Amt Per Serving||% DV|
|Total Fat 72.8g||97 %|
|Saturated Fat 26.2g||131 %|
|Monounsaturated Fat 35.2g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 130mg||40 %|
|Sodium 4570.5mg||158 %|
|Potassium 503.5mg||13 %|
|Total Carbohydrate 36g||11 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 33.4g|
|Protein 16.6g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 882
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