Chinese Take-Out Sweet-And-Sour Pork
- Ready In:
- 1hr
- Ingredients:
- 24
- Serves:
-
4
ingredients
- 1 lb pork tenderloin, cut into bite-sized cubes
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 2 teaspoons soy sauce
- 1⁄4 teaspoon szechwan pepper or 1/4 teaspoon fresh ground black pepper
- 2 -3 cups peanut oil or 2 -3 cups vegetable oil, for frying
- 1 cup ketchup
- 1⁄4 cup sugar
- 1⁄4 cup cider vinegar
- 1⁄2 cup chicken stock
- 1 tablespoon soy sauce
- 2 teaspoons dark sesame oil
- 1⁄2 teaspoon chili-garlic sauce
- 1⁄3 cup unbleached all-purpose flour
- 2 tablespoons cornstarch
- 1 egg white
- 1 tablespoon vegetable oil
- 1 pinch salt
- 1 garlic clove, minced
- 1 green bell pepper, cut into 1-inch squares (1 cup)
- 1 red bell pepper, cut into 1-inch squares (1 cup)
- 1 small onion, cut into 1/2-inch slices (1 cup)
- 5 slices pineapple, cut into 1-inch squares
- white rice, # 318419 for serving
- 2 green onions, thinly sliced, for garnish
directions
- In a medium bowl, toss the pork with the wine, soy sauce, and pepper. Marinate for at least 15 minutes.
- Fill a wok or large frying pan with 3 inches of oil and heat to 360º.
- In a bowl, combine the ketchup, sugar, cider vinegar, stock, soy sauce, sesame oil, and chili sauce. Set aside.
- In a separate bowl, combine the flour, cornstarch, egg white, vegetable oil, salt and 1/4 cup water to form a batter. Dip the pork in the batter, then carefully add about 10 pieces of pork to the wok and fry for 3 minutes. Remove the cooked pork with a slotted spoon and drain on paper towels. Continue to dip and cook the remaining pork in the same manner. (If you would like the pork to be extra-crispy, fry it again in small batches for 1 minute. Be careful not to let the oil's temperature drop below 350º or the pork will absorb oil).
- Pour off all but about 3 tablespoons of the oil in the wok or heat another pan with 3 tablespoons of oil. Add the garlic to the pan and cook for about 30 seconds, being careful not to burn it, then add the bell peppers, onion, and pineapple. Stir-fry the vegetables until they begin to soften, about 3 minutes.
- Stir the reserved sauce and add it to the vegetables along with the fried pork. Toss until the sauce lightly coats the vegetables and meat.
- Serve hot with rice and garnished green onions.
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RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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