A couple of days ago I brought you part 1 to this 3 part series on homemade Chinese food - Egg Drop Soup. Today, I am bringing you Sweet & Sour Pork, which is not only my favorite Chinese dish, but also one of my top 3 favorite pork recipes.
This dish does have more steps than some other dishes, but the steps are easy. Ready to get started? Well, let's go!
- 1 pound pork, cut into cubes (doesn't really matter what cut of meat I have found - whatever is on sale!)
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 egg white
- 4 green onions, chopped
- 1 quart vegetable oil (for frying)
- 1/2 cup cornstarch
- 1 tablespoon vegetable oil
- 3 stalks celery, cut into 1/2 inch pieces
- 1 medium green bell pepper, cut into 1 inch pieces
- 1 medium onion, cut into wedges
- white sugar to taste
- salt to taste
- 1 cup water
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 1/3 cup apple cider vinegar
- 1/4 cup ketchup
- 1 teaspoon soy sauce
- 1 (8 ounce) can pineapple chunks, undrained
- 2 tablespoons cornstarch
- 1/4 cup water
Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
Heat 1 quart oil in a large, heavy saucepan or deep fryer.
Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
Sweet & Sour Pork
Ingredients:
- 1 pound pork, cut into cubes (doesn't really matter what cut of meat I have found - whatever is on sale!)
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 egg white
- 4 green onions, chopped
- 1 quart vegetable oil (for frying)
- 1/2 cup cornstarch
- 1 tablespoon vegetable oil
- 3 stalks celery, cut into 1/2 inch pieces
- 1 medium green bell pepper, cut into 1 inch pieces
- 1 medium onion, cut into wedges
- white sugar to taste
- salt to taste
- 1 cup water
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 1/3 cup apple cider vinegar
- 1/4 cup ketchup
- 1 teaspoon soy sauce
- 1 (8 ounce) can pineapple chunks, undrained
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions:
Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
Heat 1 quart oil in a large, heavy saucepan or deep fryer.
Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
Heat 1 quart oil in a large, heavy saucepan or deep fryer.
Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
