Japanese Sweet Sour Pork Recipe
Ingredients
| All purpose flour | 3/4 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Egg white | 1 | |
| 1 pound boneless pork, cut into 3/4-inch pieces | ||
| Cooking oil for deep-fat frying | ||
| Carrots | 2 , cut into strips | |
| 1 green pepper, cut into 3/4-inch squares | ||
| Onion | 1 Small, cut into wedges | |
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | 2 Tablespoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Catsup | 2 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| 2 tablespoons dry sherry or sake | ||
| Water chestnuts | 1 8 Ounce, drained | |
| Hot cooked rice | ||
Directions
In bowl stir together the flour, water, and 1 tablespoon soy sauce till smooth.
Beat egg white till stiff peaks form.
Fold in beaten egg white.
Dip pork pieces into flour mixture to coat.
Fry, a few at a time, in deep hot fat (375°) about 5 minutes or till golden.
Drain on paper toweling.
For sauce, in wok or skillet stir-fry carrots, pepper, onion, and garlic in 2 tablespoons cooking oil for 3 to 5 minutes or till crisp-tender.
Stir in broth, vinegar, sugar, catsup, and 1 tablespoon soy sauce.
Bring to boiling.
Stir together cornstarch and sherry or sake; stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in water chestnuts and fried pork; heat through and serve at once.
Serve with rice.
Beat egg white till stiff peaks form.
Fold in beaten egg white.
Dip pork pieces into flour mixture to coat.
Fry, a few at a time, in deep hot fat (375°) about 5 minutes or till golden.
Drain on paper toweling.
For sauce, in wok or skillet stir-fry carrots, pepper, onion, and garlic in 2 tablespoons cooking oil for 3 to 5 minutes or till crisp-tender.
Stir in broth, vinegar, sugar, catsup, and 1 tablespoon soy sauce.
Bring to boiling.
Stir together cornstarch and sherry or sake; stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in water chestnuts and fried pork; heat through and serve at once.
Serve with rice.
Chef
