sweet and sour pork

Name: Sweet and Sour Pork
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 3/4 pound(s) lean boneless pork; 1 tablespoon(s) rice wine or dry sherry; 1 tablespoon(s) light soy sauce; 1/2 teaspoon(s) salt (do not use if using regular soy sauce); 1 small green bell pepper; 1 small red bell pepper; 1 - carrot; 2 - scallions; 1 - egg, beaten; 2 tablespoon(s) cornstarch; 2 cup(s) peanut oil; 3 ounce(s) canned lychees, drained or 1 fresh orange cut in segments; ## SAUCE:; 2/3 cup(s) chicken stock; 1 tablespoon(s) light soy sauce; 1/2 teaspoon(s) salt (leave out if using regular soy sauce); 1 1/2 tablespoon(s) chinese white rice vinegar or cider vinegar; 1 tablespoon(s) sugar; 1 tablespoon(s) tomato paste; 1 teaspoon(s) cornstarch; 1 teaspoon(s) water

(2 RATINGS)

16 Pinches

Lynette C

Gulf Breeze, FL

Updated on Aug 25, 2014

This recipe is from Ken Hom, and is posted for play in the Culinary Quest Summer 2014.

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prep time 20 Min

cook time 20 Min

method Deep Fry

yield 4 serving(s)

Ingredients

3/4 pound lean boneless pork
1 tablespoon rice wine or dry sherry
1 tablespoon light soy sauce
1/2 teaspoon salt (do not use if using regular soy sauce)
1 small green bell pepper
1 small red bell pepper
1 - carrot
2 - scallions
1 - egg, beaten
2 tablespoons cornstarch
2 cups peanut oil
3 ounces canned lychees, drained or 1 fresh orange cut in segments
SAUCE:
2/3 cup chicken stock
1 tablespoon light soy sauce
1/2 teaspoon salt (leave out if using regular soy sauce)
1 1/2 tablespoons chinese white rice vinegar or cider vinegar
1 tablespoon sugar
1 tablespoon tomato paste
1 teaspoon cornstarch
1 teaspoon water

How To Make sweet and sour pork

Step 1

Cut the pork into 1-inch cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt and marinate for 20 minutes.

Step 2

Meanwhile, cut the green and red bell peppers into 1-inch squares. Peel and cut the carrot and scallions into 1 inch chunks. Uniform size of meat and vegetables is important to the presentation as well as ease of cooking. Bring a pot of water to a boil and blanch the carrots in it for 4 minutes; drain and set aside.
Step 3

Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the pork cubes out of the marinade, put them into the batter, and coat each piece well. Heat the oil in a deep fryer or large wok until it is almost smoking. Remove the pork pieces from the batter with a slotted spoon, and deep-fry them. Drain on paper towels.
Step 4

Combine the chicken stock, soy sauce, salt, vinegar, sugar, and tomato paste in a large saucepan. Bring it to a boil. Add all the vegetables, but not the lychees or oranges, and stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce and bring it back to a boil. Turn the heat down to a simmer. Add the lychees or oranges and pork cubes. Mix well, and then turn the mixture onto a deep platter and serve at once with plain steamed rice.
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