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Sweet & Sour Pork

Source of Recipe

Lynda McCormick


List of Ingredients

1 pound pork (loin or fillet), cut into 1" cubes
1 tbsp soy sauce
1 egg white
3/4 cup cornstarch
2 cups peanut oil, for frying
1/2 red pepper, cut into 1" cubes
1/2 green pepper, cut into 1" cubes
16 pineapple chunks

SAUCE
1 cup water
1/4 cup sugar, white or brown
1/4 vinegar
1/4 cup ketchup
2 tbsp cornstarch, dissolved in 1/4 cup water


Recipe

Lightly pound each piece of pork with meat cleaver. Mix pork with soy sauce, egg white & cornstarch, until evenly coated & well dredged. Heat oil to 400° in your wok (or your case cast iron skillet!). Drop in pork, a few pieces at a time. Deep fry 3 times, 2 minutes each time, removing meat from wok and bringing oil to boil between each frying. Fry until crispy & golden brown. Drain & remove.

Reheat 2 TBSP of oil in wok to 350°. Stir-fry peppers for 1 minute and remove.

Combine water, sugar, vinegar & ketchup in a medium saucepan. Bring to boil. Stirring constantly. Thicken with dissolved cornstarch.

Add peppers & pineapple to sauce.

Pour deep oil back in to wok and reheat to 400°. Deep fry pork (again) for 1 minute. Remove to large platter. Pour sauce over fried pork. Serve over rice or with Chinese noodles.