Friday, September 10, 2010

Sweet & Sour Pork

A few oil burns later, you've got a fantastic Chinese dish.  A great combination of a lot of flavours, this is sure to please (and dirty a whole lot of dishes. :D)


Ingredients


  • 1 pound pork butt (cut into 1 “ cubes)
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon soy sauce
  • 1 egg white
  • 2 green onions (chopped)
  • 1/2 cup cornstarch
  • 1 quart vegetable oil (for frying)
  • Vegetables
    • 1 tablespoon vegetable oil
    • 3 stalks celery (sliced)
    • 1 green bell pepper (sliced)
    • 1 medium onion (cut into wedges)
    • white sugar (to taste)
    • salt (to taste)
  • Sweet and Sour Sauce
    • 2 cup water
    • 1/2 teaspoon salt
    • 1 1/2 cup white sugar
    • 2/3 cup apple cider vinegar
    • 2/4 cup ketchup
    • 1 teaspoon soy sauce
    • 2 cans pineapple chunks (with juice) (8 oz)
    • 4 tablespoons cornstarch
    • 1/2 cup water

Directions


  1. Season pork with sugar, salt, and soy sauce.  Mix in egg white and green onions.  Cover and refrigerat for at least one hour.
  2. Dust pork with corn starch.  Heat oil and deep fry the pork in batches.  Drain on paper towels.
  3. Het 1 tablespoon of oil in your wok.  Stir fry celery, bell pepper, and onion.  Season with sugar and salt.
  4. In another wok or large pot (I use a 4-qt pot), mix water, salt, sugar, cider vinegar, ketchup, and soy sauce.  Bring to a boil and then add the pineapple chunks with juice.  Return to a boil.  Mix corn starch with water and use to thicken sauce.
  5. Put pork and vegetables directly into sauce.  Stir to coat.  Serve over rice.










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