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| Authentic Sweet-And-Sour Pork Recipe |
Category: Other / Meats
Rating:
N/A
Servings: 4
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Ingredients
3/4 lb lean boneless pork
1 tablespoon rice wine or dry sherry
1 tablespoon light soy sauce
1/2 teaspoon salt
1 small green bell pepper
1 small red bell pepper
1 carrot
2 scallions
1 egg; beaten
2 tablespoon cornstarch
2 cup oil, preferably peanut
3 oz canned lychees, drained; or fresh orange in segmen
----SAUCE----
2/3 cup chicken stock
1 tablespoon light soy sauce
1/2 teaspoon salt
1 1/2 tablespoon chinese white rice vinegar or cider; vinegar
1 tablespoon sugar
1 tablespoon tomato paste
1 teaspoon cornstarch
1 teaspoon water
Cooking Directions:
CUT THE PORK INTO 1-INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1-inch squares. Peel and cut the carrot and scallions into 1-inch chunks. Bring a pot of water to a boil and blanch the carrots in it for 4 minutes; drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the pork cubes out of the marinade, put them into the batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the pork pieces from the batter with a slotted spoon, and deep-fry them. Drain the deep-fried pork cubes on paper towels. Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add vegetables (not the lychees or oranges.) Stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce and bring it back to a boil. Turn the heat down to a simmer. Add the lychees or oranges and pork cubes. Mix well, and then turn the mixture onto a deep platter. Serve at once.
meats
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