Hope you enjoy.
Until next time.
T’ien-suan-ku-lao-jou (Sweet and Sour Pork)
Yield: 2 – 4 main course servings or 4 – 6 servings as part of a larger meal
1 pound lean boneless pork, preferably butt or shoulder
1 each egg, lightly beaten
1 teaspoon salt
¼ cup cornstarch
¼ cup flour
¼ cup chicken stock
3 cups peanut oil or flavorless vegetable oil
1 tablespoon peanut oil or flavorless oil
1 teaspoon garlic, finely chopped
1 large green pepper, ½” squares
1 medium carrot, cut 2”x1/4”x1/4”
½ cup chicken stock
¼ cup sugar
¼ cup red wine vinegar
1 teaspoon soy sauce
1 tablespoons cornstarch dissolved in 2 tablespoons cold water
- Trim the pork of any excess fat and cut the meat into 1” cubes.
- In a large bowl, mix the egg, ¼ cup cornstarch, ¼ cup flour, ¼ cup chicken stock and salt. Set aside.
- For the sauce, have the oil, garlic, green pepper, carrot, chicken stock, vinegar, soy sauce, and cornstarch mixture within easy reach.
- Just before cooking, add the pork cubes to the egg and flour mixture, and stir until each piece is well coated.
- Preheat the oven to 250-degrees.
- Pour the 3 cups of oil into a wok and set over high heat. When the oil almost begins to smoke or reaches 375 degrees, drop in half of the coated pork cubes one by one. Fry for 5-6 minutes, regulating the heat so that the pork turns a crisp golden brown in that period without burning. Remove the pork with a strainer or slotted spoon to a baking dish and keep it warm in the oven. Fry the other half and add to the first batch.
- To make the sauce, pour off any oil remaining in the wok, or use a 10” skillet. Set the pan over high heat for about 30 seconds. Pour in the tablespoons of oil and swirl it about the pan; heat for 30 seconds turning the heat down if the oil begins to smoke. Add the garlic, then the green pepper and the carrot, and stir-fry for 2-3 minutes until the pepper and the carrot darken somewhat in color. Be careful not to burn them. Pour in the ½ cup of chicken stock, the sugar, vinegar, and soy sauce and bring to a boil. Boil rapidly for 1 minute or until the sugar has thoroughly dissolved. Immediately give the cornstarch mixture a quick stir to recombine it and add it to the pan. Cook a moment longer, stirring constantly. When the stock is thick and clear, pour the entire contents of the pan over the fried pork and serve immediately.
* Variation: Sweet and sour shrimp is made in precisely the same way – with identical batter and sauce. Shell and devein 1½ pounds of fresh or defrosted frozen shrimp and substitute them for the pork in this recipe. Chicken would also be a good substitute.