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  Recipe Home » Oriental » Authentic Sweet & Sour Pork
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  Authentic Sweet & Sour Pork
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 239
Ingredients:
3/4 lb Lean boneless pork
1 tbsp Rice wine or dry sherry
1 tbsp Light soy sauce
1/2 tsp Salt
1 small Green bell pepper
1 small Red bell pepper
1 Carrot
2 Scallions
1 Egg, beaten
2 tbsp Cornstarch
2 cup Oil, preferably peanut
3 oz Canned leches, drained, or:
1 -fresh orange in segments

MMMMMSAUCE

2/3 cup Chicken stock
1 tbsp Light soy sauce
1/2 tsp Salt
1 1/2 tbsp Chinese white rice vinegar or cider vinegar
1 tbsp Sugar
1 tbsp Tomato paste
1 tsp Cornstarch
1 tsp Water
Instructions:
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 leches or oranges.) Stir well. In
a small bowl, blend together the cornstarch and water. Stir this
mixture into the sauce and bring it back to a boil. Turn the heat
down to a simmer. Add the leches or oranges and pork cubes. Mix well,
and then turn the mixture onto a deep platter. Serve at once.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
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