Sweet and Sour Sauce:
(image source and recipe altered from here)
(Serves about four-- we usually use about half and freeze the rest for another day)
Ingredients:
- 1/4 cup ketchup
- 1/4 cup sugar
- 1/4 c. packed brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 1/2 tablespoons cornstarch
- 3/4 cup pineapple juice (use the juice from your can of pineapple, measure though because there is more than 3/4 c.)
- 2 T-3 T. sweet chili sauce
- 3/4 of a can of pineapple chunks
- 3/4 of a green pepper, chopped
- Mix pineapple juice and cornstarch in a bowl. Spray a medium saucepan with oil and add ketchup, white sugar, brown sugar, rice vinegar, soy sauce, sweet chili sauce, and your pineapple/cornstarch mixture. Cook over medium to medium high heat, stirring until sauce thickens. Add chopped green pepper and pineapple chunks and let simmer so that the ingredients warm through and share flavors. Stir frequently. :)
Tempura Batter:
1 cup of flour
1 tablespoon cornstarch
3/4 cups of seltzer water/ginger ale/ sprite
1 tablespoon cornstarch
3/4 cups of seltzer water/ginger ale/ sprite
Mix all together. The batter will be like a think pancake or funnel cake batter... You don't want it too thin or it won't stick, but if it's too thick add more soda.
To make your fried pork:
Heat oil over medium heat in a heavy saucepan. You will know when it is ready when it bubbles a little and if you put in some batter it will sink but quickly rise. Dip your fried pork or any other cooked meat or veggie in batter. (Cut the pork or other meat into bite sized pieces ahead of time). Let cook in oil until it floats to the top and browns. Place on a paper towel. Keep going till you have enough. This recipe makes enough for probably a full package of the sliced pork. We usually can only eat half the package which weighs about 3/4 lb.
Serve the tempura fried meat over white rice with the sweet and sour sauce over top! So good!
PS. The closest picture I could find to what the meat we used looks like is this: 
