Recipe by ellie_
Sweet and Sour pork is good with white steamed rice. Recipe adapted from Joyce Chen Cook Book.
Top Review by Karen Elizabeth
Okay, we did like this, but, it was too sweet for us. I did stick to recipe, so, I dont know, we dont have particularly sweet teeth, but at the same time, this seemed excessivley sweet. I also would have preferred the ingredients to be laid out more logically, the cornflour especially I had to make a bit of a guess about which amount applied where. For an inexperienced chef this might be a bit daunting. I used snowpeas and baby corn, I liked the previous reviewers use of bell pepper and would do that another time. I think in future I would drastically cut down on the sugar used, and then add a little more according to taste, if I thought it necessary. We did enjoy it, and thank you for sharing. made for PRMR tag game
- 2 cups cubed pork
- 1 tablespoon sherry wine
- 1 tablespoon soy sauce
- 1⁄2 teaspoon salt
- 2 cups cooking oil (I use peanut)
- 2⁄3 cup sugar
- 1⁄4 cup catsup
- 1⁄3 cup pineapple juice
- 1⁄2 cup cider vinegar
- 2 tablespoons soy sauce
- 1 garlic clove, crushed
- 1 tablespoon oil
- 2 tablespoons cornstarch, mixed with
- 1⁄3 cup water
- 1 cup pineapple chunk
- 1 cup snow peas, sliced (optional)
- 3 tablespoons cornstarch
Directions See How It's Made
- Mix pork, sherry, soy sauce, cornstarch and salt in bowl.
- Separate pieces and fry in oil (350°F) until crisp on edges and well done (8-10 minutes).
- Drain well and put pork on paper towels.
- Keep warm.
- Next make the sweet and sour sauce.
- Mix next 2/3 cup sugar, catsup, pineapple juice, cider vinegar and soy sauce in bowl and set aside.
- In a saucepan heat the remaining one tablespoon oil and brown garlic.
- Throw away garlic.
- Add sugar/vinegar mixture to saucepan and cook until mixture boils.
- Stir in corn-starch/water mixture, stirring constantly until it thickens.
- Add pineapple chunks and snow peas (if using), then add pork.
- Mix well.