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Real Recipes From Real Home Cooks ®

sweet and sour pork

(2 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

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

►
(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Deep Fry

Ingredients For sweet and sour pork

  • 3/4 lb
    lean boneless pork
  • 1 Tbsp
    rice wine or dry sherry
  • 1 Tbsp
    light soy sauce
  • 1/2 tsp
    salt (do not use if using regular soy sauce)
  • 1 sm
    green bell pepper
  • 1 sm
    red bell pepper
  • 1
    carrot
  • 2
    scallions
  • 1
    egg, beaten
  • 2 Tbsp
    cornstarch
  • 2 c
    peanut oil
  • 3 oz
    canned lychees, drained or 1 fresh orange cut in segments
  • SAUCE:
  • 2/3 c
    chicken stock
  • 1 Tbsp
    light soy sauce
  • 1/2 tsp
    salt (leave out if using regular soy sauce)
  • 1 1/2 Tbsp
    chinese white rice vinegar or cider vinegar
  • 1 Tbsp
    sugar
  • 1 Tbsp
    tomato paste
  • 1 tsp
    cornstarch
  • 1 tsp
    water

How To Make sweet and sour pork

  • 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.
  • 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.
  • 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.
  • 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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