Wok-Fried Sweet And Sour Pork

Recipe Ingredients

1		Egg yolk
2 teaspoons	10ml	Water
1 tablespoon	15ml	All-purpose flour
1 tablespoon	15ml	Cornstarch
1 lb	454g / 16oz	Pork - 1" cubes
2 cups	474ml	Peanut oil
1		Garlic clove - minced
2		Green peppers
1 cup	237ml	Pineapple chunks in juice
3 cups	480g / 16oz	Glutinous rice
		Sauce:
3/4 cup	177ml	Water
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Catsup
4 tablespoons	60ml	Sugar
4 tablespoons	60ml	Wine vinegar
1		Hot pepper sauce

Recipe Instructions

SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup, soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper seasoning. Set aside.

PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1 tablespoon cornstarch until smooth. Add the cubed pork and mix to coat well. Drain off the excess mixture from the pork cubes.

Place the wok over heat and add oil to 1-1/2 inch depth. Heat to 340F. Use a thermometer if you can; it is more reliable than a wok with a temperature gauge.

Add the drained meat and cook until golden brown, about 10-13 minutes. Remove with a slotted spoon and keep meat warm. Pour off all the oil and wipe wok with a paper towel. Return 2 tablespoons of the oil to wok. Place over medium-high heat. When oil is hot, add the garlic and green peppers. Stir-fry for about 2 minutes, or until garlic is light brown.

Add the pineapple, the sauce you prepared ahead of time and the pork. Stir this mixture until it boils and thickens (about 1-1/2 minutes). Serve over steamy hot rice.

Source:
Jo Anne Merrill

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.