Chinese Sweet And Sour Pork
|Lean pork||1 Pound, cut in 3/4 inch cubes (450 Gram)|
|All purpose flour||15 Milliliter (1 Tablespoon)|
|Dry sherry||1 Teaspoon|
|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.