Sweet And Sour Pork -The Best - Ed's Recipe - Cooking Index
Sweet And Sour Pork -The Best - Ed's Recipe - Cooking Index
| 1 lb | 454g / 16oz | Lean pork cut in 1/2" bite-sized dice |
| 1 tablespoon | 15ml | Sherry |
| 1 tablespoon | 15ml | Soy sauce |
| 1 | Egg - slightly beaten | |
| 1 tablespoon | 15ml | Cornstarch |
| 3 tablespoons | 45ml | Flour |
| Oil for sauteing | ||
| 1 | Onion - quartered (small) | |
| 3 | Green peppers - seeded and cubed | |
| 1 | Garlic - minced | |
| 4 | Canned pineapple drained and quartered | |
| 3 tablespoons | 45ml | Oil |
| 1/2 | Maraschino cherries | |
| Cashews to taste | ||
| Sauce | ||
| 1/3 cup | 65g / 2.3oz | Sugar |
| 4 tablespoons | 60ml | Catsup |
| 1 tablespoon | 15ml | Sherry |
| 2 tablespoons | 30ml | Vinegar |
| 4 tablespoons | 60ml | Soy sauce |
| 1 tablespoon | 15ml | Cornstarch in 1/3 c. Cold water |
Mix the pork cubes with the wine, soy sauce, egg, first cornstarch, and flour. Heat oil in wok to 370F, separate the cubes and fry until well done and crisp on the edges. Remove to oven-proof plate and place in oven to keep warm. Saute onions, peppers, and garlic over HIGH heat for 2 minutes, mixing well. Add the sauce and bring to boiling. Thicken with cornstarch mixture, stirring constantly.
Add the fried pork, pineapple, Maraschino cherries and cashews. Mix well and serve over hot cooked rice with Chow Mein Noodles , if desired.
HOW TO COOK RICE: Put 1 c. of uncooked rice, 2 c. cold water, and 1/2-1 tsp. salt in a 2-qt saucepan; cover with a tight-fitting lid. Bring to a vigorous boil; then turn heat as low as possible. Continue cooking for 14 minutes. DO NOT stir or lift the lid during this time. Turn off the heat; set rice steam, covered for an additional 10 minutes WITHOUT PEEKING! Fluff lightly with a fork.
Makes 3 cups.
Source:
Ed Griffin
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.