Chinese Sweet And Sour Pork Recipe
Summary
Preparation Time5 MinCooking Time8 Min
Ready In13 MinDifficulty LevelEasy
Ingredients
| Soy sauce | 1/2 Cup (16 tbs) | |
| Ground ginger | 1/2 Teaspoon | |
| 1/4 teaspoon each of salt and monosodium glutamate | ||
| Garlic | 1 Clove (5gm), mashed | |
| 2 pounds lean pork butt, cut into thin strips, then into 1-inch pieces | ||
| Cornstarch | 1/2 Cup (16 tbs) | |
| Cooking oil for deep frying | ||
| Pineapple juice | 1 Cup (16 tbs) | |
| White vinegar | 1/2 Cup (16 tbs) | |
| Ketchup | 1/4 Cup (16 tbs) | |
| Firmly packed light brown sugar | 3/4 Cup (16 tbs) | |
| Worcestershire | 1 Tablespoon | |
| Dash of red pepper sauce | ||
| 2 large green peppers, seeded and cut into 1-inch squares | ||
| Green onions | 2 Tablespoon, sliced | |
| 2 large tomatoes, cut into small wedges | ||
| Pineapple chunks | 2 Cup (16 tbs), drained | |
| Water | 1/4 Cup (16 tbs) | |
Directions
Combine soy, ginger, salt, monosodium glutamate, and garlic.
Pour over pork and allow to stand for 30 minutes; stir occasionally.
Dredge pork pieces with 6 tablespoons cornstarch.
Cook meat, a few pieces at a time, in hot deep fat (380°F.
on frying thermometer) for 8 to 10 minutes, or until crisp and brown.
Drain on absorbent paper; keep warm.
In a skillet combine pineapple juice, vinegar, ketchup, brown sugar, Worcestershire, and pepper sauce.
Bring to a boil.
Add green pepper and onion and cook for 1 minute over high heat.
Add tomato, pineapple, and cooked meat.
Mix 2 tablespoons cornstarch and water, and add.
Stir and cook for 1 minute, or until sauce is thickened and hot.
Turn onto heated serving platter.
Garnish with Chinese parsley if you wish.
This recipe makes 6 generous main-dish servings.
If the dish is to be served Chinese style, as one of several other main-course dishes, it will serve 8 or more.
Pour over pork and allow to stand for 30 minutes; stir occasionally.
Dredge pork pieces with 6 tablespoons cornstarch.
Cook meat, a few pieces at a time, in hot deep fat (380°F.
on frying thermometer) for 8 to 10 minutes, or until crisp and brown.
Drain on absorbent paper; keep warm.
In a skillet combine pineapple juice, vinegar, ketchup, brown sugar, Worcestershire, and pepper sauce.
Bring to a boil.
Add green pepper and onion and cook for 1 minute over high heat.
Add tomato, pineapple, and cooked meat.
Mix 2 tablespoons cornstarch and water, and add.
Stir and cook for 1 minute, or until sauce is thickened and hot.
Turn onto heated serving platter.
Garnish with Chinese parsley if you wish.
This recipe makes 6 generous main-dish servings.
If the dish is to be served Chinese style, as one of several other main-course dishes, it will serve 8 or more.
Chef
