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Chinese Sweet And Sour Pork

Chinese.wok's picture
  Lean pork 1 Pound, cut in 3/4 inch cubes (450 Gram)
  Salt 1⁄2 Teaspoon
  All purpose flour 15 Milliliter (1 Tablespoon)
  Dry sherry 1 Teaspoon
  Egg yolk 1
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Chopped fresh ginger 1 Teaspoon
  Chopped garlic 1 Teaspoon
  Red pepper 1⁄2 , cut in 3/4 inch dice
  Green pepper 1⁄2 , cut in 3/4 inch dice
  Chinese mixed pickles 1⁄3 Pound, sliced (150 Gram)
  Water 125 Milliliter (1/2 Cup)
  Cornstarch 15 Milliliter (1 Tablespoon)
  Sugar 60 Milliliter (1/4 Cup)
  White vinegar 60 Milliliter (1/4 Cup)
  Catsup 60 Milliliter (1/4 Cup)
  Pickle juice 60 Milliliter (1/4 Cup)
  Oil 375 Milliliter (For Deep Frying, 1 1/2 Cups)

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: 
Main Dish
Deep Fried
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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