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Recipe: Authentic Sweet And Sour Pork
Similar Categories: Authentic, Sweet, Sour, Pork
Serving Size : 4
3/4 pound boneless pork -- lean
1 tablespoon dry sherry -- or rice wine
1 tablespoon light soy sauce
1/2 teaspoon salt
1 green bell pepper
1 red bell pepper
1 carrot
2 scallions
1 egg -- beaten
2 tablespoons cornstarch
2 cups peanut oil -- preferably
3 ounces lychee -- canned, drained or
1 orange segments
2/3 cup chicken stock
1 tablespoon light soy sauce
1/2 teaspoon salt
1 1/2 tablespoons rice vinegar -- chinese white
1 tablespoon sugar
1 tablespoon tomato paste
1 teaspoon cornstarch
1 teaspoon water
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 th is 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.
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