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Gingered Sweet And Sour Pork

Chef.at.Home's picture
Ingredients
  Shao hsing wine/Dry sherry 1 Tablespoon
  Minced fresh ginger 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Boneless lean pork 3⁄4 Pound, cut. into 3/4-inch cubes
  White distilled vinegar 1⁄3 Cup (5.33 tbs)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Ketchup 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Soy sauce 2 Teaspoon
  Chili oil 1 Teaspoon
  Egg 1 , lightly beaten
  Cornstarch 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Canned lychee 11 Ounce (1 Can)
  Green bell pepper 1 Small (Seeded And Cut Into 1-Inch Squares)
  Pineapple chunks 3⁄4 Cup (12 tbs)
Directions

Preparation Combine marinade ingredients in a medium bowl.
Add pork and stir to coat.
Set aside for 30 minutes.
Combine sauce ingredients in a small saucepan and set aside.
Place egg and cornstarch in separate bowls.
Dip pork in egg, then roll in cornstarch, shaking off excess.
Cooking Set wok in a ring stand and add oil to a depth of about 2 inches.
Over high heat, bring oil to 360°F.
Add pork, a few pieces at a time, and cook, turning occasionally, for about 3 minutes or until golden brown.
Lift out and drain on paper towels.
Keep warm in a 200°F oven while cooking remaining pork.
Meanwhile, cook sauce over medium-high heat, stirring, until sauce boils and thickens.
Stir in lychee, bell pepper, and pineapple.
Reduce heat to low and cook for 1 minute.
Arrange pork on a serving platter.
Pour sauce over pork.

Recipe Summary

Cuisine: 
Asian
Ingredient: 
Pork

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