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Pork: Good Eats Sweet and Sour Pork

Source of Recipe

Alton Brown


List of Ingredients

2/3 cup soy sauce
2 teaspoons minced garlic
1 tablespoon minced ginger
1/4 cup flour + more for dredging
1/4 cup cornstarch
1 pound pork butt, cut into 1" cubes
kosher salt and pepper
oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon oil
1/2 tablespoon sesame oil
1/3 cup large diced Vidalia onion
1/3 cup large diced celery
1/3 cup carrots, sliced 1/4" thick on a bias
1/3 cup large diced red bell pepper
1/3 cup large dicedgreen bell pepper
1 cup fresh pineapple, 1" cubes


Recipe

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight. Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper.

In a large frying pan heat 1-inch of oil to 350ºF. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate. In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend. In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender. Yield: 4 to 6 servings