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Chinese Sweet And Sour Pork

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Ingredients
  Soy sauce 1⁄2 Cup (8 tbs)
  Ground ginger 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Monosodium glutamate 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced or mashed
  Lean pork butt 2 Pound, cut into thin strips, then into 1 inch pieces
  Cornstarch 1⁄2 Cup (8 tbs)
  Cooking oil 2 Cup (32 tbs) (for deep frying)
  Pineapple juice 1 Cup (16 tbs)
  White vinegar 1⁄2 Cup (8 tbs)
  Ketchup 1⁄4 Cup (4 tbs)
  Firmly packed light brown sugar 3⁄4 Cup (12 tbs)
  Worcestershire 1 Tablespoon
  Red pepper sauce 1 Dash
  Green peppers 2 Large, seeded and cut into 1 inch squares
  Sliced green onions 2 Tablespoon
  Tomatoes 2 Large, cut into small wedges
  Pineapple chunks 2 Cup (32 tbs), drained
  Water 1⁄4 Cup (4 tbs)
Directions

Combine soy, ginger, salt, monosodium glutamate, and garlic.
Pour over pork and allow to stand for 30 minutes; stir occasionally.
Dredge pork pieces with 6 tablespoons cornstarch.
Cook meat, a few pieces at a time, in hot deep fat (380°F.
on frying thermometer) for 8 to 10 minutes, or until crisp and brown.
Drain on absorbent paper; keep warm.
In a skillet combine pineapple juice, vinegar, ketchup, brown sugar, Worcestershire, and pepper sauce.
Bring to a boil.
Add green pepper and onion and cook for 1 minute over high heat.
Add tomato, pineapple, and cooked meat.
Mix 2 tablespoons cornstarch and water, and add.
Stir and cook for 1 minute, or until sauce is thickened and hot.
Turn onto heated serving platter.
Garnish with Chinese parsley if you wish.
This recipe makes 6 generous main-dish servings.
If the dish is to be served Chinese style, as one of several other main-course dishes, it will serve 8 or more.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pork
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
8 Minutes
Ready In: 
13 Minutes
Servings: 
6

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