You are here

Deep-Fried Pork With Sweet-And'Sour Sauce

Gadget.Cook's picture
Ingredients
  Pork 1 Pound, cut into 0.25 inch strips
  Vegetable oil 2 Tablespoon
  Batter 1 Cup (16 tbs)
  Egg 1
  Milk 3⁄4 Cup (12 tbs)
  All purpose flour 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Oil 2 Cup (32 tbs) (For Frying)
  Sweet and sour sauce 1⁄2 Cup (8 tbs)
  Brown sugar 1⁄2 Cup (8 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
  Pineapple juice 1⁄2 Cup (8 tbs)
  Water/Chicken broth 1⁄2 Cup (8 tbs)
  Soy sauce 1 1⁄2 Tablespoon
Directions

Stirfry pork in oil 3 to 4 minutes or until well-done.
Allow to marinate in soy sauce for 20 to 30 minutes.
Combine ingredients for the frying batter and beat until smooth.
Allow to stand for 1 hour.
(Flour absorbs some of the liquid.) Dip pork strips in batter and deep-fry in oil at 400°F a few strips at a time until light, golden brown.
Remove pork with a slotted spoon and drain on paper towels.
Keep warm.
In a small saucepan, combine the ingredients for the sweet-and-sour sauce.
Bring to a boil over moderate heat, stirring continuously.
Arrange pork in a serving bowl and pour sauce over immediately before serving.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Pork
Servings: 
4

Rate It

Your rating: None
4.25263
Average: 4.3 (19 votes)

2 Comments

The Combat Butler's picture
Thank you for this recipe. I bought abut 8lbs of pork just because it was on sale. I need all the ideas I can find.
shantihhh's picture
How about making carnitas? This is one of the most flavourful Mexican pork dishes and quite easy to make. If interested I will post the recipe I use. Then the carnitas meat can be used in tamales, enchiladas, or in a taco....just let the imagination run wild. Do you have a copper pot such a French confecture pan which is also traditional for Mexicans to cook the lovely carnitas in.? If not not to work another type of pan will work. Carnitas literally "little meats", is a type of braised or roasted (often after first being simmered) pork in Mexican cuisine. Pork carnitas is traditionally made using the heavily marbled, rich 'boston butt' or 'picnic ham' cuts of pork. Contrary to their misleading names, these are neither rump or ham areas, but rather the upper and lower sections of the front shoulder of the hog. The 6–16 lb (3–7 kg) sections are usually cut down to a workable (6–10 lb) size and seasoned heavily before slow braising or slow roasting, generally in the range of 160 to 180 °F for 8 to 12 hours. At this stage the collagen in the meat has broken down sufficiently to allow it to be pulled apart by hand or fork or chopped with a cleaver. Prior to serving, the pork, along with some of the rendered liquid, is placed in fairly shallow pans to maximize surface area, then roasted at high (375 to 425 °F or 190 to 220 °C) heat for a few minutes to produce the desired alternating texture of succulent softness and caramelized crispness. Want to know more?