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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 3 |
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A really good sweet sour dish that you should be able to do at home with a little deep frying skill. Ingredients:
1 lb pork, shoulder cubed 3/4 |
3 teaspoons cornstarch |
1 teaspoon dry sherry |
2 teaspoons dark soy sauce |
1/2 teaspoon salt |
deep frying oil |
1 clove garlic, crushed |
1 cup unsweetened pineapple chunks, drained (reserve liquid) |
sliced green pepper (optional) |
2/3 cup sugar |
1/4 cup catsup |
1/3 cup reserved pineapple juice |
1/2 cup vinegar (cider, white or rice) |
2 teaspoons dark soy sauce |
cornstarch, mixed with water (use your judgement on how much you use - don't make the sauce too thick) |
maraschino cherry (optional) |
canned lychees (optional) |
Directions:
1. Deep fry pork in batches in 350 degree oil.
2. Drain, blot and set aside while making sauce.
3. (Suggestion: partially cook pork at 325; drain& let it cool for 15- 20 minutes. Bring oil temp up to 375 and finish cooking pork. This gives you a moist but thoroughly cooked inside and a golden, crispy coating).
4. For sauce: brown garlic in a little oil; discard.
5. Give the sauce ingredients a good stir, pour into the pan and bring to a boil.
6. Stir in binder a little at a time to thicken and clear using just enough to get the job done.
7. Stir in pineapple, then pork to heat.
8. Note: If using green pepper, stir it in with the garlic.
9. It cooks in about a minute on high heat.
10. Note: The oil should be cooled enough so that you can handle it.
11. Strain into a container and save for the next use.
12. You can refresh it next time by putting in a slice or two of ginger when it's hot.
13. That gets rid of any strong odors.
14. Discard ginger.
15. Note: cooking temperatures are approximate.
16. Use your judgement and experience as a guide.
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