Sweet & Sour Pork Recipe
This Sweet & Sour Pork is sure to win quiet a few hearts over. The unusual flavor of the dish is simply irresistible. Serve the Sweet & Sour Pork for parties and watch how everyone gets addicted to it!
Ingredients
1 lb. pork tenderloin
Marinade:
1/2 teaspoon salt
1-1/2 teaspoons soy sauce
1 tablespoon cornstarch
1 tablespoon cold water
Batter:
1/2 cup chicken coating mix
1/2 cup ice water
1 egg yolk
1/2 cup Sweet & Sour Sauce
1/4 cup chicken broth
1/4 cup water
1/2 teaspoon cornstarch
6 cups oil for deep-frying
1 green pepper, chopped in 1-inch pieces
1 medium carrot, sliced
1/2 cup sliced water chestnuts
4 slices canned or fresh pineapple, chopped in 1-inch pieces
Directions
Pound pork with the side of a cleaver to tenderize.
Cut into 2/3-inch squares.
Combine marinade ingredients in a small bowl.
Add pork; mix well.
Let stand 30 minutes.
Combine batter ingredients in a medium bowl until just moistened; do not stir to blend.
Combine Sweet & Sour Sauce, chicken broth, water and cornstarch in a small bowl; set aside.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
While oil is heating, coat each piece of pork with batter.
Reduce heat to medium.
Carefully lower coated pork into hot oil with a slotted metal spoon.
Deep-fry pork 3 minutes or until browned.
Remove from oil with slotted spoon.
Turn heat up to high and heat oil to 400°F (205°C).
Carefully place pork all at once in hot oil and deep-fry again until crisp, about 30 seconds.
Remove pork with slotted spoon, draining well over wok; place cooked pork on a platter.
Remove oil from wok except 2 tablespoons.
Reduce heat to medium.
Stir-fry green peppers, carrots and water chestnuts 1 minute.
Add Sweet & Sour Sauce mixture.
Stir in pineapple.
Stir-fry until sauce has thickened.
Remove from heat.
Cut into 2/3-inch squares.
Combine marinade ingredients in a small bowl.
Add pork; mix well.
Let stand 30 minutes.
Combine batter ingredients in a medium bowl until just moistened; do not stir to blend.
Combine Sweet & Sour Sauce, chicken broth, water and cornstarch in a small bowl; set aside.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
While oil is heating, coat each piece of pork with batter.
Reduce heat to medium.
Carefully lower coated pork into hot oil with a slotted metal spoon.
Deep-fry pork 3 minutes or until browned.
Remove from oil with slotted spoon.
Turn heat up to high and heat oil to 400°F (205°C).
Carefully place pork all at once in hot oil and deep-fry again until crisp, about 30 seconds.
Remove pork with slotted spoon, draining well over wok; place cooked pork on a platter.
Remove oil from wok except 2 tablespoons.
Reduce heat to medium.
Stir-fry green peppers, carrots and water chestnuts 1 minute.
Add Sweet & Sour Sauce mixture.
Stir in pineapple.
Stir-fry until sauce has thickened.
Remove from heat.
