 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Sweet and Sour pork is good with white steamed rice. Recipe adapted from Joyce Chen Cook Book. Ingredients:
2 cups cubed pork |
1 tablespoon sherry wine |
1 tablespoon soy sauce |
1/2 teaspoon salt |
2 cups cooking oil (i use peanut) |
2/3 cup sugar |
1/4 cup catsup |
1/3 cup pineapple juice |
1/2 cup cider vinegar |
2 tablespoons soy sauce |
1 garlic clove, crushed |
1 tablespoon oil |
2 tablespoons cornstarch, mixed with |
1/3 cup water |
1 cup pineapple chunk |
1 cup snow peas, sliced (optional) |
3 tablespoons cornstarch |
Directions:
1. Mix pork, sherry, soy sauce, cornstarch and salt in bowl.
2. Separate pieces and fry in oil (350°F) until crisp on edges and well done (8-10 minutes).
3. Drain well and put pork on paper towels.
4. Keep warm.
5. Next make the sweet and sour sauce.
6. Mix next 2/3 cup sugar, catsup, pineapple juice, cider vinegar and soy sauce in bowl and set aside.
7. In a saucepan heat the remaining one tablespoon oil and brown garlic.
8. Throw away garlic.
9. Add sugar/vinegar mixture to saucepan and cook until mixture boils.
10. Stir in corn-starch/water mixture, stirring constantly until it thickens.
11. Add pineapple chunks and snow peas (if using), then add pork.
12. Mix well.
|
|