Chinese Sweet And Sour Pork
|Soy sauce||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄2 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)|
|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)|
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 (380Â°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.