Sweet Sour Pork Recipe
Ingredients
| Boneless pork | 1 pound | |
| Egg | 1 , beaten | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| 1 1/4 cups Homemade Chicken Broth | ||
| Cooking oil for deep-fat frying | ||
| Green pepper | 1 Large, diced | |
| Carrot | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | 2 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Red wine vinegar | 1/3 Cup (16 tbs) | |
| Soy sauce | 2 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
Directions
Trim excess fat from pork; cut pork into 1-inch cubes.
In a bowl combine egg, the 1/4 cup cornstarch, flour, 1/4 cup of the chicken broth, and 1/2 teaspoon salt; beat till smooth.
Dip pork cubes in batter.
Fry in deep hot oil (365°) for 5 to 6 minutes or till golden.
Drain; keep warm.
In skillet cook green pepper, carrot, and garlic in the 2 tablespoons oil till vegetables are tender but not brown.
Stir in remaining 1 cup chicken broth, sugar, vinegar, and soy sauce.
Bring to boiling; boil rapidly 1 minute.
Slowly blend 1/4 cup cold water into the 2 tablespoons cornstarch.
Stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in pork cubes.
In a bowl combine egg, the 1/4 cup cornstarch, flour, 1/4 cup of the chicken broth, and 1/2 teaspoon salt; beat till smooth.
Dip pork cubes in batter.
Fry in deep hot oil (365°) for 5 to 6 minutes or till golden.
Drain; keep warm.
In skillet cook green pepper, carrot, and garlic in the 2 tablespoons oil till vegetables are tender but not brown.
Stir in remaining 1 cup chicken broth, sugar, vinegar, and soy sauce.
Bring to boiling; boil rapidly 1 minute.
Slowly blend 1/4 cup cold water into the 2 tablespoons cornstarch.
Stir into vegetable mixture.
Cook and stir till thickened and bubbly.
Stir in pork cubes.
Chef
