Chinese Take-Out Sweet and Sour Pork |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Don't be fooled by the list of ingredients this is not at all hard to make, and may even be better than any take-out you may have had in the past! - for authenticity of this popular dish the pork must be deep-fryed firstly and this may be done well in advance to save time, adjust the chili flakes to suit heat level my family likes spicy so I use 1 teaspoon or a little more - serve with cooked white rice. Ingredients:
1 lb pork butt, cut into 1-inch cubes |
1 teaspoon salt |
1/4 teaspoon sugar |
1 1/4 teaspoons soy sauce |
1 egg white, slightly beaten with a fork |
2 green onions, chopped |
1 quart vegetable oil (for frying) |
1/2 cup cornstarch |
1 tablespoon vegetable oil |
1 large green bell pepper, seeded and cut into strips |
1 medium onion, cut into wedges |
1/4 teaspoon crushed red pepper flakes (or adjust to suit heat level) |
1/4 teaspoon white sugar |
salt (to taste) |
1/2 teaspoon sesame seeds (or use as much as desired) (optional) |
1 cup water |
1/8-1/4 teaspoon salt |
3/4 cup sugar |
1/3 cup apple cider vinegar |
1/4 cup ketchup |
1/2 teaspoon soy sauce |
1 (8 ounce) can pineapple chunks (do not drain the juice) |
2 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. Place the cubes pork in a medium bowl, add in 1 teaspoon salt, 1/4 teaspoon sugar and 1 teaspoon soy sauce; using clean hands toss well to combine, then add in 1 egg white and toss once again.
2. Mix in chopped green onion; cover and refrigerate for 1 or more hours.
3. heat 1 quart of oil to 365 degrees F in a large heavy pot or in an electric deep-fryer.
4. Remove the pork from the fridge and toss with 1/2 cup cornstarch.
5. fry the pork in hot oil about 8 minutes or until evenly browned (do not over crowd the pot fry in 2 batches or three if necessary) drain on paper towels or on a rack.
6. Heat 1 tablespoon oil in a large wok over medium heat; stir in bell pepper strips, onion and crushed chil flakes; stir fry until just tender, then season with 1/4 teaspoon sugar and salt to taste; remove from heat and set aside.
7. For the sweet and sour sauce; in a large skillet or saucepan combine 1 cup water with 1/8 to 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup and 1/2 teaspoon soy sauce; bring to a boil.
8. Stir in the cooked pork along with green pepper/onion mixture, pineapple chunks along with the juice from the can; return to a simmer.
9. In a small bowl whisk 1/4 cup cold water with 2 tablespoons cornstach until smooth; add into the simmering mixture and cook stirring until bubbly and thickened.
10. Sprinkle top with a small amount of sesame seeds if desired, then serve with cooked rice.
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