Authentic Sweet Sour Pork

Ingredients

3/4 lb lean boneless pork 1 tbsp rice wine or dry sherry 1 tbsp light soy sauce 1/2 tsp salt 1 small green bell pepper 1 small red bell pepper 1 carrot 2 scallions 1 egg, beaten 2 tbsp cornstarch 2 cup oil, preferably peanut 3 oz canned leches, drained, or: fresh o, range in segments SAUCE 2/3 cup chicken stock 1 tbsp light soy sauce 1/2 tsp salt 1 1/2 tbsp chinese white rice vinegar or cider, vinegar 1 tbsp sugar 1 tbsp tomato paste 1 tsp cornstarch 1 tsp water

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Preparation
 
CUT THE PORK INTO 1-INCH cubes. Put the cubes into a bowl together
with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2
teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green
and red peppers into 1-inch squares. Peel and cut the carrot and
scallions into 1-inch chunks. Bring a pot of water to a boil and
blanch the carrots in it for 4 minutes; drain and set aside. Mix the
egg and cornstarch in a bowl until they are well blended into a
batter. Lift the pork cubes out of the marinade, put them into the
batter and coat each piece well. Heat the oil in a deep-fat fryer or
large wok until it is almost smoking. Remove the pork pieces from the
batter with a slotted spoon, and deep-fry them. Drain the deep-fried
pork cubes on paper towels. Combine the chicken stock, soy sauce,
salt, vinegar, sugar and tomato paste in a large saucepan. Bring it
to a boil. Add vegetables (not the leches or oranges.) Stir well. In
a small bowl, blend together the cornstarch and water. Stir this
mixture into the sauce and bring it back to a boil. Turn the heat
down to a simmer. Add the leches or oranges and pork cubes. Mix well,
and then turn the mixture onto a deep platter. Serve at once.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

 

 
Servings: 4

 

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