Sweetand Sour Pork Recipe
Ingredients
| Lean pork | 1 Pound, cut into cubes | |
| Salt | 1/2 Teaspoon | |
| All purpose flour | 1 Tablespoon | |
| Dry sherry | 1 Teaspoon | |
| Egg yolk | 1 | |
| Cornstarch | 1/2 Cup (16 tbs) | |
| Vegetable oil | 1 Tablespoon | |
| Ginger | 1 Teaspoon, chopped | |
| Garlic | 1 Teaspoon, chopped | |
| Pepper red | 1/2 To taste | |
| Green pepper | 1/2 To taste | |
| Pickles | 1/3 Pound, sliced | |
| Water | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| White vinegar | 1/4 Cup (16 tbs) | |
| Catsup | 1/4 Cup (16 tbs) | |
| Pickle juice | 1/4 Cup (16 tbs) | |
| Oil | 1 1/2 Cup (16 tbs) (For frying) |
Directions
1 Combine pork, salt, flour, sherry and egg yolk in a bowl. Let stand 15 minutes. Roll pork pieces in cornstarch just before deep-frying.
2 Heat oil in a saucepan. Add ginger and garlic, and stir-fry 30 seconds. Add pickles and green and red peppers. Blend water, cornstarch, sugar, vinegar, catsup and pickle juice. Stir into vegetables until mixture thickens. Keep warm.
3 Heat deep-frying oil. Cook pork in four batches for 5 minutes each. Remove and drain.
4 Reheat oil, refry pork 3 - 5 minutes. Drain well. Arrange on a serving platter. Spoon sauce on top and serve at once.
2 Heat oil in a saucepan. Add ginger and garlic, and stir-fry 30 seconds. Add pickles and green and red peppers. Blend water, cornstarch, sugar, vinegar, catsup and pickle juice. Stir into vegetables until mixture thickens. Keep warm.
3 Heat deep-frying oil. Cook pork in four batches for 5 minutes each. Remove and drain.
4 Reheat oil, refry pork 3 - 5 minutes. Drain well. Arrange on a serving platter. Spoon sauce on top and serve at once.
Chef
