Sweet and Sour Pork
Basic Ingredients
- 1-1/2 lb. pork
- 1 egg, slightly beaten
- 2 tbsp. cornstarch
- 2 tbsp. vegetable oil
- 1 green bell pepper
- 3/4 cup all-purpose flour
- 3/4 cup water
- 2 tbsp. cornstarch
- 1 cup chicken broth
- 1 cup sugar
- 3/4 cup white vinegar
- 1 tbsp. vegetable oil
- 2 tsp. soy sauce
- 1 tsp. salt
- 1 tsp. salt
- 1/4 tsp. white pepper
- 1 tsp. soy sauce
- 2 tomatoes
- 1 tsp. baking soda
- vegetable oil, for frying
- 1 tsp. salt
- 1 clove garlic, finely chopped
- 1/4 cup cornstarch
- 1/4 cup water
- 1 can (8-1/4 oz) pineapple chunks, drained
Cooking Methods
- Trim fat from pork and cut into 3/4 inch pieces. Set aside.
- Mix egg, cornstarch, vegetable oil, salt, pepper and soy sauce in a glass or plastic bowl. Stir in pork. Cover and refrigerate 20 minutes.
- Cut each tomato into wedges and slice green pepper into 1 inch pieces. Set aside.
- In another large bowl, mix flour, water, cornstarch, salt and the baking soda. Stir in pork pieces into batter until well coated. Set aside.
- Heat vegetable oil in a wok (or a skillet) over medium heat. Fry about 15 pork pieces at a time until light brown for 4 minutes. Drain on paper towels. Repeat with the remaining pork pieces. Increase heat to high heat. Fry pork
all at one time until golden brown, about 1 minute. Drain on paper towel. Transfer to a heated platter. Set aside and keep warm. - In a saucepan, mix chicken broth, sugar, vinegar, vegetable oil, soy sauce, salt and garlic. Bring to a soft boil for 3 minutes. Correct seasonings. Mix cornstarch and water, stir into sauce. Cook and stir until thickened for about 20 seconds. Stir in tomatoes, green pepper and pineapple. Heat to boiling for about a minute or two.
- Remove from heat. Pour over pork and serve.
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