Sweet And Sour Pork Recipe
Ingredients
| Pork- 1 pound, cut in 1-inch cubes | ||
| Sugar | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Egg | 1 , beaten | |
| Cornstarch | 1/2 Cup (16 tbs) | |
| Fat- for deep frying | ||
| Garlic | 1 Clove (5gm), minced | |
| Onion | 1 , chopped | |
| Green Pepper- 1no, cut into julienne | ||
| Carrot- 1no, cut into julienne | ||
| Ginger root | 2 Teaspoon, sliced | |
| Salt | 1 Teaspoon | |
| Vinegar | 3 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1) In a bowl, toss the pork with 1 teaspoon of sugar and the soy sauce.
2) Let it rest for 10 minutes.
3) Dip the pork in egg and then roll in cornstarch (Reserve 1 table spoon of cornstarch).
4) Let it stand until the cornstarch is absorbed by the pork pieces.
MAKING
5) In a wok, heat fat to 360°F and fry the pork in it until browned, about 10 minutes.
6) Drain the pork pieces on the paper napkins.
7) In a skillet heat 2 tablespoon of fat, sauté the garlic, onion, green pepper, carrot and ginger for 2 minutes.
FINALIZING
8) In a bowl mix together the remaining sugar, 1 tablespoon of cornstarch, salt, vinegar and water.
9) Stir the cornstarch mixture to the vegetables and bring slowly to a boil.
10) Add pork and simmer for 3 minutes.
SERVING
11) Serve hot on a bed of steam rice.
1) In a bowl, toss the pork with 1 teaspoon of sugar and the soy sauce.
2) Let it rest for 10 minutes.
3) Dip the pork in egg and then roll in cornstarch (Reserve 1 table spoon of cornstarch).
4) Let it stand until the cornstarch is absorbed by the pork pieces.
MAKING
5) In a wok, heat fat to 360°F and fry the pork in it until browned, about 10 minutes.
6) Drain the pork pieces on the paper napkins.
7) In a skillet heat 2 tablespoon of fat, sauté the garlic, onion, green pepper, carrot and ginger for 2 minutes.
FINALIZING
8) In a bowl mix together the remaining sugar, 1 tablespoon of cornstarch, salt, vinegar and water.
9) Stir the cornstarch mixture to the vegetables and bring slowly to a boil.
10) Add pork and simmer for 3 minutes.
SERVING
11) Serve hot on a bed of steam rice.
Chef
