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Sweetand Sour Pork

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  Lean pork 1 Pound, cut in 0.75 inch or 2 centimeter cubes (About 450 Gram)
  Salt 2 1⁄2 Milliliter (About 0.5 Teaspoon)
  All purpose flour 15 Milliliter (About 1 Tablespoon)
  Dry sherry 5 Milliliter (About 1 Teaspoon)
  Egg yolk 1
  Vegetable oil 15 Milliliter (About 1 Tablespoon)
  Chopped ginger 5 Teaspoon (About 1 Teaspoon)
  Chopped garlic 5 Milliliter (About 1 Teaspoon)
  Red pepper 1⁄2 , cut in 0.75 inch and 2 centimeter dice
  Green pepper 1⁄2 , cut in 0.75 inch and 2 centimeter dice
  Chinese mixed pickles 1⁄3 Pound, sliced
  Water 125 Milliliter (About 0.5 Cup)
  Cornstarch 15 Milliliter (About 1 Tablespoon)
  Sugar 60 Milliliter (About 0.25 Cup)
  White vinegar 60 Milliliter (About 0.25 Cup)
  Catsup 60 Milliliter (About 0.25 Cup)
  Pickle juice 60 Milliliter (About 0.25 Cup)
  Oil 375 Milliliter (For Deep Frying, About 1.5 Cup)

1 Combine pork, salt, flour, sherry and egg yolk in a bowl. Let stand 15 minutes. Roll pork pieces in cornstarch just before deep-frying.
2 Heat oil in a saucepan. Add ginger and garlic, and stir-fry 30 seconds. Add pickles and green and red peppers. Blend water, cornstarch, sugar, vinegar, catsup and pickle juice. Stir into vegetables until mixture thickens. Keep warm.
3 Heat deep-frying oil. Cook pork in four batches for 5 minutes each. Remove and drain.
4 Reheat oil, refry pork 3 - 5 minutes. Drain well. Arrange on a serving platter. Spoon sauce on top and serve at once.

Recipe Summary

Difficulty Level: 
Side Dish

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Sweetand Sour Pork Recipe