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Sweet And Pungent Pork

Budget.Gourmet's picture
Ingredients
  Cooked pork 3 1⁄2 Cup (56 tbs), cut into 3/4-inch cubes
  Soy sauce 1 Tablespoon
  Egg 1 , slightly beaten
  Oil 2 Cup (32 tbs) (For frying)
  Cornstarch 1⁄2 Cup (8 tbs)
  Onion 1 Large, chopped
  Green pepper 1 Large, halved, seeded, cut into strips
  Carrots 3 , pared, thinly sliced
  Vegetable oil 1 Tablespoon
  Cornstarch 1 Tablespoon
  Water 1 Cup (16 tbs)
  Vinegar 5 Tablespoon
  Light brown sugar 1⁄4 Cup (4 tbs) (firmly packed)
  Instant chicken broth 1 Teaspoon
  Pineapple tidbits 1 Can (10 oz)
Directions

GETTING READY
1) In a medium bowl, add pork and soy sauce. Mix well and let rest for 30 minutes at room temperature. Add in the egg and mix thoroughly.
2) In a skillet, pour oil to a 1-inch depth. The temperature must read 375°F.
3) In a plastic bag, add 1/2 cup cornstarch and pork cubes. Shake the bag well to coat the meat well.

MAKING
4) Into the skillet, add in the pork, a third at a time. Saute for 3 minutes or until it turns golden brown and crisp. With a slotted spoon, drain the pork onto a paper towel. Keep warm.
5) In a skillet, heat oil. Saute the onions, green pepper and carrots for 2 to 3 minutes or until the vegetables become crispy and tender.
6) In 2 tablespoons of water, mix 1 tablespoon cornstarch. Add in the remaining water, vinegar, sugar and chicken broth into the skillet. Let it come to boil. Turn down the heat and simmer for 5 minutes. Add in the pinepapple tidbits along with the cornstarch mixture. When it boils, cover and cook for a 1 minute.

SERVING
7) Add in the sweet and pungent sauce with the pork when just ready to serve.
8) Serve alongside steamed rice and soy sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Pork
Cook Time: 
20 Minutes
Servings: 
6

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