Cantonese sweet and sour pork
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork; Boned |
| ¼ | cup | Cornstarch; For Dredging |
| 1 | Whole Green Bell Pepper | |
| 1 | Whole Carrot; Large | |
| 1 | tablespoon | Soy Sauce; Dark |
| ¼ | cup | Sugar |
| ¼ | cup | Vinegar; White Rice Vinegar |
| ¾ | cup | Water |
| Oil For Deep Frying | ||
| ½ | teaspoon | Salt |
| ½ | teaspoon | Minced Garlic |
| ½ | cup | Pineapple Chunks |
| 2 | teaspoons | Cornstarch Mixed With 2 Tbsp Water |
Directions
1. Cut the pork into 1" cubes. Dredge the cubes in cornstarch. 2. Cut the pepper into 1" squares. Slice the carrot diagonally into ¼" thick pieces.
3. In a bowl combine the soy sauce, sugar, vinegar, and water.
Cooking: 1. Deep fry the pork cubes in very hot oil (375 degrees) until the cubes float. Drain the cubes well and place on a serving dish. 2. Heat a wok or skillet over high heat until a drop of water Immediately sizzles into steam. 3. Add 2 tablespoons of the oil, the salt, and garlic. 4. Stir the garlic until it has become pungent. 5. Add the pepper, pineapple, and carrot. Stir for 2 minutes or until the color of the pepper and carrot has intensified but not yet reached its peak. 6. Add the soy sauce mixture and stir until boiling. 7. Immediately add the cornstarch mixture and stir until the sauce has thickened. 8. Pour the sauce over the pork and serve immediately.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary" <diane@...> on Nov 11, 1997