Sweet & Sour Pork
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
2-3
ingredients
- 1 lb pork, shoulder cubed 3/4 "
-
Coating
- 3 teaspoons cornstarch
- 1 teaspoon dry sherry
- 2 teaspoons dark soy sauce
- 1⁄2 teaspoon salt
- deep frying oil
- 1 clove garlic, crushed
- 1 cup unsweetened pineapple chunks, drained (reserve liquid)
- sliced green pepper (optional)
-
Sauce
- 2⁄3 cup sugar
- 1⁄4 cup catsup
- 1⁄3 cup reserved pineapple juice
- 1⁄2 cup vinegar (cider, white or rice)
- 2 teaspoons dark soy sauce
-
Binder
- cornstarch, mixed with water (use your judgement on how much you use - don't make the sauce too thick)
-
Optional
- maraschino cherry (optional)
- canned lychees (optional)
directions
- Deep fry pork in batches in 350 degree oil.
- Drain, blot and set aside while making sauce.
- (Suggestion: partially cook pork at 325; drain& let it cool for 15- 20 minutes. Bring oil temp up to 375 and finish cooking pork. This gives you a moist but thoroughly cooked inside and a golden, crispy coating).
- For sauce: brown garlic in a little oil; discard.
- Give the sauce ingredients a good stir, pour into the pan and bring to a boil.
- Stir in binder a little at a time to thicken and clear using just enough to get the job done.
- Stir in pineapple, then pork to heat.
- Note: If using green pepper, stir it in with the garlic.
- It cooks in about a minute on high heat.
- Note: The oil should be cooled enough so that you can handle it.
- Strain into a container and save for the next use.
- You can refresh it next time by putting in a slice or two of ginger when it's hot.
- That gets rid of any strong odors.
- Discard ginger.
- Note: cooking temperatures are approximate.
- Use your judgement and experience as a guide.
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RECIPE SUBMITTED BY
tgobbi
United States
Retired, former teacher of Chinese cooking, caterer of Chinese banquets and restaurateur.