Cantonese Sweet and Sour Pork

Dib's's Note:

Here's a nice dish to serve with rice-enjoy!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 3

• 1 pork tenderloin , cut into chunks
• 1 teaspoon salt
• 1 pinch pepper
• ½ teaspoon five-spice powder
• 1 egg
• 3 tablespoons cornstarch
• oil (for frying)
• 2 cloves garlic , minced
• 1 large onion , square chop
• 1 green bell pepper , chopped large
• 1 red bell pepper , chopped large
• 1 (8 ounce) can pineapple chunks in juice
• 3 tablespoons wine vinegar
• ¼ cup sugar
• ¼ cup ketchup
• fresh pineapple , wedges

Directions:

1. Fill a saucecpan with water and bring to a boil.
2. Add the pork and boil until it changes color.
3. Drain the pork and pat dry.
4. Set aside.
5. Mix together the salt, pepper, 5 spice powder, sherry, egg and cornstarch.
6. Add the pork and toss to coat well.
7. Heat the oil to 350 degrees.
8. Deep fry the pork until brown.
9. Drain.
10. Heat 2 T of oil in a Wok over high heat.
11. Add the garlic, onion, peppers and stir fry for 2 minutes, stirring constantly.
12. Reduce the heat to medium high and stir in the pineapple juice, vinegar, sugar and ketchup.
13. Cook, stirring until thick.
14. Add the pineapple and stir to heated through.
15. Add the pork and serve hot with pineapple wedges for garnish.

Reviews

[Chris Reynolds]

The flavor of the sauce in this recipe is only so-so, and since the sauce makes this dish, I only gave the recipe three stars. There is also a problem with the recipe, also -- it calls for sherry in the directions, but there is none listed in the ingredients list. I can tell you that 1/4 cup is way too much, but I don't know how much one should use.