Sweet and Sour Pork Recipe
1 lb(500g) tenderloin or loin pork
1 tsp salt,or taste
2 eggs, beaten
3 tbsp plus 1 tsp (50g) dry cornstarch
1 medium green pepper
7 oz (200g) bamboo shoots
3.5 oz (100g) pineapple (or apple,or pear)
4 cups (1 litre) vegetable oil for deep-frying
4 tsp garlic, sliced
2 tbsp scallions, chopped
* For the sauce:
4.5 tbsp sugar
3 tbsp vinegar
2 tsp soy sauce
2 tbsp tomato ketchup
1 cup (120ml) water
1/4 tsp salt, or to taste
2 tsp cornstarch dissolved in 2 tsp water
1. Wash tenderloin or loin pork and cut into diamond-shaped slices about 1 inch (25mm) long.
Mix with the salt and let stand for 15mins.
Mix well with the eggs and dry cornstarch.
2. Halve vertically, seed and wash the green pepper.
Cut the green pepper,bamboo shoots and pineapple into diamond shapes, the same size as the pork. Set aside.
3. Heat the oil in a wok to about 375F(190C).
Deep fry the pork slices until they turn golden brown and float on the surface.
Drain well and set aside.
4. Pour the oil out of the wok, leaving only enough to cover the bottom, about 2 tbsp.
Heat to very hot, or until the oil surface ripples.
Add scallions , garlic, stir fry 2-3 times.
Add green pepper, bamboo shoots, stir fry for 30 seconds.
Add * sauce(sweet and sour sauce) and bring to boil.
Stir the dissolved cornstarch to blend and add to the wok.
Add pineapple to the wok.
Stir, cook until thickened.
Add the pork. Stir to coat thoroughly.
Remove and serve.
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