Gingered Sweet And Sour Pork Recipe

Summary

CuisineMain Ingredient

Ingredients

 Shao hsing wine/Dry sherry1 Tablespoon
 Minced fresh ginger1 Teaspoon
 Salt1⁄2 Teaspoon
 Boneless lean pork3⁄4 Pound, cut. into 3/4-inch cubes
 White distilled vinegar1⁄3 Cup (5.33 tbs)
 Packed brown sugar1⁄3 Cup (5.33 tbs)
 Ketchup1⁄4 Cup (4 tbs)
 Water1⁄4 Cup (4 tbs)
 Cornstarch1 Tablespoon
 Soy sauce2 Teaspoon
 Chili oil1 Teaspoon
 Egg1 , lightly beaten
 Cornstarch1⁄2 Cup (8 tbs)
 Vegetable oil2 Cup (32 tbs) (For Deep Frying)
 Canned lychee11 Ounce (1 Can)
 Green bell pepper1 Small (Seeded And Cut Into 1-Inch Squares)
 Pineapple chunks3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2154 Calories from Fat 646

% Daily Value*

Total Fat 72 g111.3%

Saturated Fat 14.7 g73.6%

Trans Fat 0 g

Cholesterol 442.8 mg

Sodium 2582.6 mg107.6%

Total Carbohydrates 285 g95%

Dietary Fiber 2.3 g9.1%

Sugars 156.6 g

Protein 78 g155.5%

Vitamin A 10.8% Vitamin C 141%

Calcium 12.8% Iron 32.4%

*Based on a 2000 Calorie diet

Directions

Preparation Combine marinade ingredients in a medium bowl.
Add pork and stir to coat.
Set aside for 30 minutes.
Combine sauce ingredients in a small saucepan and set aside.
Place egg and cornstarch in separate bowls.
Dip pork in egg, then roll in cornstarch, shaking off excess.
Cooking Set wok in a ring stand and add oil to a depth of about 2 inches.
Over high heat, bring oil to 360°F.
Add pork, a few pieces at a time, and cook, turning occasionally, for about 3 minutes or until golden brown.
Lift out and drain on paper towels.
Keep warm in a 200°F oven while cooking remaining pork.
Meanwhile, cook sauce over medium-high heat, stirring, until sauce boils and thickens.
Stir in lychee, bell pepper, and pineapple.
Reduce heat to low and cook for 1 minute.
Arrange pork on a serving platter.
Pour sauce over pork.
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