Sweet and Sour Pork

Slice pork into 1 inch cubes. Put soy sauce and brown sugar in a large dish and add the pork cubes. Allow pork to marinate in the refrigerator for at least 1 hour or up to 4 hours.

In a large saucepan, add sweet and sour sauce, dry mix, pineapple (including juice) and vinegar as directed in the instructions on the dry mix packet, but do not add water. Heat until bubbling. Add the bell pepper 5 minutes before serving. Keep warm until your pork is done.

Fill a large pot with oil until it is 3 inches deep. Turn to medium high heat.

Add flour and egg into a medium-sized bowl. Slowly add cold water until you get a mixture that is slightly thicker than pancake batter. Be sure not to over mix, lumps are OK! Dip each piece of pork into the batter until well coated.

Put the pork into the pot of hot oil. Cook pork until golden brown and pork floats to the top. Be careful when adding pork, if you add too many too quickly your oil temperature will decrease. Do it in batches if needed. The second batch of pork always comes out a little darker but that’s OK.

Serve over rice.