Sweet & Sour Pork Recipe
Ingredients
| Cornstarch | 1/3 Cup (16 tbs) | |
| White distilled vinegar | 1/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Catsup | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| 1/8 teaspoon Hot Chile Oil or purchased hot chili oil, or to taste | ||
| Egg white | 1 Large | |
| Pork tenderloin | 1 pound, cut in to chunks | |
| Vegetable oil | 1 Tablespoon | |
| 1 large onion, cut into thin wedges | ||
| Green bell pepper | 1 Large | |
| 1 or 2 cloves garlic, minced or pressed | ||
| Tomato | 1 Large, cut into wedges | |
| Pineapple chunks | 1 1/2 Cup (16 tbs), drained | |
Directions
1. For sweet-sour sauce, in a medium-size bowl, stir together 4 teaspoons of the cornstarch and the vinegar until blended. Stir in 3/4 cup (180 ml) water, sugar, catsup, soy sauce and Hot Chile Oil. Set aside 2. In a medium-size bowl, beat egg white to blend well. Place remaining 1/3 cup (45 g) cornstarch in another medium-size bowl. Dip pork chunks, a portion at a time, in egg white; then coat lightly with cornstarch and shake off excess.
3. Heat vegetable oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add meat and stir-fry gently until golden brown on outside and no longer pink in center; cut to test (about 8 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove meat from pan with a slotted spoon; keep warm.
4. Add onion, bell pepper, garlic, and 1 tablespoon (15 ml) water to pan; stir-fry for 1 minute. Add more water, 1 tablespoon (15 ml) at a time, if pan appears dry. Stir reserved sweet-sour sauce well and pour into pan. Cook, stirring, until sauce boils and thickens slightly (2 to 3 minutes).
5. Add tomato, pineapple, and meat to pan. Cook, stirring gently but thoroughly, just until heated through (1 to 2 minutes).
3. Heat vegetable oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add meat and stir-fry gently until golden brown on outside and no longer pink in center; cut to test (about 8 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove meat from pan with a slotted spoon; keep warm.
4. Add onion, bell pepper, garlic, and 1 tablespoon (15 ml) water to pan; stir-fry for 1 minute. Add more water, 1 tablespoon (15 ml) at a time, if pan appears dry. Stir reserved sweet-sour sauce well and pour into pan. Cook, stirring, until sauce boils and thickens slightly (2 to 3 minutes).
5. Add tomato, pineapple, and meat to pan. Cook, stirring gently but thoroughly, just until heated through (1 to 2 minutes).
Chef
