Cantonese-Style Sweet and Sour Pork

Name: Cantonese-Style Sweet and Sour Pork
Ingredients: 1 cup orange juice (from about 4 oranges); 1 cup (3 ounces) pineapple chunks, fresh or canned, preferably in juice, drained; 1/2 red bell pepper (3 ounces), seeded and roughly chopped; 1/2 small onion (2 ounces), roughly chopped; 3 tablespoons white wine vinegar; 2 tablespoons granulated sugar; 1 tablespoon tomato paste; 1 tablespoon ketchup; 6 tablespoons water; 3 tablespoons cornstarch; Peanut oil for frying; 1 large egg, lightly beaten; 1/4 teaspoon fine salt; 1/2 cup cornstarch; 10 to 12 ounces pork loin, cut into 3/4-inch cubes; Cooked rice, for serving (see NOTE)

"In “The Complete Chinese Takeout Cookbook,” Kwoklyn Wan explains that the sweet-and-sour sauce that originated in the Chinese province of Hunan was a “light vinegar and sugar mixture with very little resemblance to the bright orange dish served in many restaurants today...."

INGREDIENTS

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1 cup orange juice (from about 4 oranges)

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1 cup (3 ounces) pineapple chunks, fresh or canned, preferably in juice, drained

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1/2 red bell pepper (3 ounces), seeded and roughly chopped

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1/2 small onion (2 ounces), roughly chopped

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3 tablespoons white wine vinegar

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2 tablespoons granulated sugar

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1 tablespoon tomato paste

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1 tablespoon ketchup

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6 tablespoons water

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3 tablespoons cornstarch

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Peanut oil for frying

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1 large egg, lightly beaten

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1/4 teaspoon fine salt

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1/2 cup cornstarch

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10 to 12 ounces pork loin, cut into 3/4-inch cubes

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Cooked rice, for serving (see NOTE)

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