Authentic Sweet-and-sour Pork Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: 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 ounce: Canned lychees, drained, OR
1: -fresh orange in segments,
SAUCE
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,
Directions:
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 lychees 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 lychees or oranges and pork cubes. Mix
well, and then turn the mixture onto a deep platter. Serve at once.
Source from luhu.jp
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 lychees 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 lychees or oranges and pork cubes. Mix
well, and then turn the mixture onto a deep platter. Serve at once.
Source from luhu.jp
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Meats