Jean’s Sweet And Sour Pork
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Main dish, Meats | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Lean boneless pork |
| 1 | T | Rice wine or dry sherry |
| 1 | T | Light soy sauce |
| 1/2 | t | Salt |
| 1 | Green bell pepper | |
| 1 | Red bell pepper | |
| 1 | Carrot | |
| 2 | Scallions | |
| 1 | Egg, beaten | |
| 2 | T | Cornstarch |
| 2 | c | Oil, preferably peanut |
| 3 | oz | Canned lychees, drained OR |
| 1 | fresh orange in segments | |
| 2/3 | c | Chicken stock |
| 1 | T | Light soy sauce |
| 1/2 | t | Salt |
| 1 1/2 | T | Chinese white rice vinegar |
| or cider vinegar | ||
| 1 | T | Sugar |
| 1 | T | Tomato paste |
| 1 | t | Cornstarch |
| 1 | t | Water |
INSTRUCTIONS
This is not the traditional Chinese version, but this slightly sweeter dish is the way you'll find it in this country. CUT PORK INTO 1-INCH cubes; put into a bowl with the rice wine or sherry, soy sauce and salt. Marinate for 20 minutes. 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 carrot 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 all the vegetables, but not the lychees or oranges, and 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 lychees or oranges and pork cubes. Mix well, and then turn the mixture onto a platter. Serve at once. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1208
Calories From Fat: 1067
Total Fat: 120.4g
Cholesterol: 100.4mg
Sodium: 757.7mg
Potassium: 572.2mg
Carbohydrates: 16.4g
Fiber: 1.7g
Sugar: 8.5g
Protein: 18.4g