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Sweet-and Sour Pork Recipe

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This recipe for Sweet-and Sour Pork is from The Hochberg Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 lb center-cut pork lion, trimmed;
1 egg;
3/4 cup cornstarch;
1 table spoon oil;
1 red pepper, cubed or cut into small triangles;
2 scallions, cut into 3/4 inch pieces;
2/3cup Chinese pickles;
1 cup clear rice vinegar;
1/3 cup tomato ketchup;
1 1/4 cups sugar;
oil for deep-frying
Directions:
Directions:
cut the pork into 3/4 inch cubes and put it in a bowl with the egg, 1/2 cup of the cornstarch and 2 teaspoons water. Stir to coat all of the pieces of pork.

heat a wok over high heat, add oil and heat until very hot. Stir-fry the onion for 1 minute. Add the pepper and scallions and cook for 1 minute. Add the pickles and toss together to combine. Add the rice vinegar, tomato ketchup and sugar and stir over low heat until the sugar dissolves. Bring to boil, then simmer for 3 minutes.

combine the remaining cornstarch with 1/4 cup water, add to the sweet-and-sour mixture and simmer until thickened. Set aside.

fill a wok one quarter full of oil. Heat the oil to 350F or until a piece of bread fries golden brown in 15 seconds when dropped in oil. Cook the pork in batches until golden brown and crispy. Return all of the pork to the wok, cook until crispy again, then remove with a wire strainer or slotted spoon and drain well. Add the pork pieces to the sauce, stir to coat, and reheat untill bubbling.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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