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This is one of the lengthier and more intensive Betty Crocker recipes I have done this year and it can be a bit confusing, which is why I have explained two different ways I write out recipes.
DERIVED FROM: Betty Crocker’s Cookbook
Vegetable Oil (alot)
2 pds. boneless Pork Top Loin
1 lg. Egg
½ c. A.P. Flour
1/4 c. Cornstarch
½ c. cold water
½ tsp. Salt
20 oz. Pineapple Chunks in Syrup (drained, syrup reserved)
½ c. packed Brown Sugar
½ c. White Vinegar
½ tsp. Salt
2 tsp. Soy Sauce
2 med. Carrots (thin diagonal slices)
1 Garlic Clove (finely chopped)
2 tbsp. Cornstarch
2 tbsp. cold water
1 med. Green Bell Pepper (3/4" pieces)
8 c. hot cooked Rice
I find recipes written like this, with all the ingredients listed and then the instructions in uninterrupted order, to be confusing to look at and follow. This is a large part of why I find it easier to learn by rewriting the recipes. For the longest time I'd write out my own recipes, as well as adapted recipes, by not even listing the ingredients as a whole list and just writing them above the steps they are used in. It works well but I started realizing that might be confusing for others, myself included, so I recently reverted back to writing out the entire ingredients list and then the instructions. Most of the Betty Crocker recipes I have done are short and simple enough to work that way, but I found this one to have too many ingredients with instructions that also too lengthy. So I did both. I have done this before but I usually like to say something between the ingredients list and the step-by-step ingredient usage because that too can be confusing when I follow the ingredients list with small portions of the ingredients about to be used in the instructions, which is why I said all this.
Vegetable Oil
2 pds. boneless Pork Top Loin
1 lg. Egg
½ c. A.P. Flour
1/4 c. Cornstarch
½ c. cold water
½ tsp. Salt
* Heat 1" oil in 4-qt. Dutch oven to 360 F
* Trim fat from pork, cut into 3/4" pieces
* Beat egg with flour, cornstarch, water, and salt in large bowl with hand beater till smooth
* Stir pork into batter till well coated
* Add pork to hot oil, one at a time
* Fry about 20 pieces, for about 5 minutes, turning 2-3 times
* Remove from pan when golden brown, drain on paper towel and keep warm
You might want to have your plans for the leftover oil thought out ahead of time, unless you have two dutch ovens. Just one of the challenges of this recipe.
20 oz. Pineapple Chunks in Syrup (drained, syrup reserved)
½ c. packed Brown Sugar
½ c. White Vinegar
½ tsp. Salt
2 tsp. Soy Sauce
2 med. Carrots (thin diagonal slices)
1 Garlic Clove (finely chopped)
* Add enough water to reserved pineapple syrup to make one cup
* Combine syrup mixture with brown sugar, vinegar, salt, soy sauce, carrots, and garlic in Dutch oven and bring to a boil
* Reduce heat to a simmer, cover and simmer about 6 minutes, till carrots are crisp-tender
2 tbsp. Cornstarch
2 tbsp. cold water
* Make a slurry with cornstarch and water, add to sauce
cooked Pork
drained Pineapple Chunks
1 med. Green Bell Pepper (3/4" pieces)
* Add pork, pineapple, and bell pepper to sauce
* Bring to a boil, stirring continuously for 1 minute
8 c. hot cooked Rice
* Serve with rice.
DERIVED FROM: Betty Crocker’s Cookbook
This one was work. MAYBE it would be easier in an air fryer, or it could be more difficult, I don't want to find out. Tastewise, I like it, and the batter for the pork is very good and one I'll have to remember. The big question is - is it worth the effort? It makes a lot more than expected, and should be good for multiple meals depending on how many it is serving. If you're someone who likes prepping their lunches for the entire week, this would easily be enough for an entire week, so it is probably worth the effort in that regard. If you're fine with frozen sweet & sour pork and microwave rice, it's probably not worth the effort.... but this is better than what you will get in the frozen food aisle. The real question after making this is - how long until I use this oil again?