posted by jeanndan 12-31-102 6:54 AM
Sweet and Sour Pork
Source: Yan-Kit's Classic Chinese Cookbook
1 lb. lean pork, skinned and trimmed of excess fat
1 tsp. thin soy sauce
1/2 egg, slightly beaten
1/2 tsp. salt
3 tbsp. cornstarch
Peanut oil for frying
2 1/2 tbsp. corn oil
1 clove garlic, peeled and minced
1 onion, skinned and roughly chopped
1 green pepper, halved, seeded, and diced
4 ounces canned pineapple chunks, drained, reserve juice
Sauce:
2 tsp. potato flour
4 tbsp. water 4 tbsp. reserved pineapple juice
3 tbsp. rice or wine vinegar
4 to 4 1/2 tbsp. sugar
2 tbsp. tomato ketchup
1 1/2 tsp. Worcestershire sauce
Prepare Sauce: In a bowl dissolve potato flour in the water and reserved pineapple juice. Add the vinegar, sugar, salt, soy sauce, ketchup and Worcestershire sauce; blend well. Set aside.
Cut the pork into equal sized 1" pieces. Put into a bowl. Add salt and soy sauce and let marinate for 30-60 minutes. Stir in beaten egg and coat meat thoroughly. Dredge pork, piece by piece with the cornstarch, making sure all the meat is evenly coated.
Half fill your wok with oil. Heat to temperature of 325º or until a stale piece of bread browns within 60 seconds. Add pork pieces and deep-fry for about 1 minute or until golden brown. Use chopsticks to separate the pieces as they cook. Remove and drain on paper towel lined dish.
Prepare a deep frying pan or saucepan by heating and adding 1 1/2 tbsp. oil. Swirl around the pan. Add the garlic and onion, mix around a few times, add green pepper. Stir fry about 2 minutes over medium heat. Season with a bit of salt if desired. Add pineapple chunks. Pour in prepared sauce and bring to a boil slowly, stirring constantly.
Kit recommends deep frying the pork yet again. She suggests doing this for 2-3 minutes per batch.