You are here

Sweet Sour Pork

Flavors.of.Asia's picture
  Boneless pork 1 Pound
  Beaten egg 1
  Cornstarch 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Homemade chicken broth 1 1⁄4 Cup (20 tbs)
  Cooking oil 2 Cup (32 tbs) (For Deep Frying)
  Green pepper 1 Large, diced
  Chopped carrot 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Cooking oil 2 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Soy sauce 2 Teaspoon
  Cornstarch 2 Tablespoon

Trim excess fat from pork; cut pork into 1-inch cubes.
In a bowl combine egg, the 1/4 cup cornstarch, flour, 1/4 cup of the chicken broth, and 1/2 teaspoon salt; beat till smooth.
Dip pork cubes in batter.
Fry in deep hot oil (365°) for 5 to 6 minutes or till golden.
Drain; keep warm.
In skillet cook green pepper, carrot, and garlic in the 2 tablespoons oil till vegetables are tender but not brown.
Stir in remaining 1 cup chicken broth, sugar, vinegar, and soy sauce.
Bring to boiling; boil rapidly 1 minute.
Slowly blend 1/4 cup cold water into the 2 tablespoons cornstarch.
Stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in pork cubes.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (16 votes)