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Directions for sweet and sour pork Cut the pork into 1-inch cubes.
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Marinate in the soy sauce and cornstarch for 20 minutes.
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To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar.
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Set aside.
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In a separate bowl, dissolve the cornstarch in the water.
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Set aside.
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Peel the carrot and chop on the diagonal into 1-inch pieces.
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Cut the bell peppers in half, remove the seeds and cut into cubes.
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Heat the oil for deep--frying to 375F (190C) Fahrenheit.
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For the batter, combine the flour and cornstarch.
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Stir in the egg white and vegetable oil.
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Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist.
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(The batter should not be runny, but should drop off the back of a spoon).
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Dip the marinated pork cubes in the batter.
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Deep-fry in batches, taking care not to overcrowd the wok.
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Deep-fry the pork until it is golden brown.
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Remove and drain on paper towels.
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(If desired you can deep-fry the pork at second time to make it extra crispy.
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Make sure the oil is back up to 375 before you begin deep-frying again).
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To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat.
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Add the carrot, green pepper, and pineapple.
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Bring to a boil again and thicken with cornstarch mixture, stirring.
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Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired.
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Serve hot over the deep-fried pork.
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Serve the sweet and sour pork over rice.
