Sweet & Sour Pork

tgobbi's Note:

A really good sweet sour dish that you should be able to do at home with a little deep frying skill.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 1 lb pork, shoulder cubed 3/4 "

Coating

• 3 teaspoons cornstarch
• 1 teaspoon dry sherry
• 2 teaspoons dark soy sauce
• 1/2 teaspoon salt
• deep frying oil
• 1 clove garlic, crushed
• 1 cup unsweetened pineapple chunks, drained (reserve liquid)
• sliced green pepper (optional)

Sauce

• 2/3 cup sugar
• 1/4 cup catsup
• 1/3 cup reserved pineapple juice
• 1/2 cup vinegar (cider, white or rice)
• 2 teaspoons dark soy sauce

Binder

• cornstarch, mixed with water (use your judgement on how much you use - don't make the sauce too thick)

Optional

• maraschino cherry (optional)
• canned lychees (optional)

Directions:

1. Deep fry pork in batches in 350 degree oil.
2. Drain, blot and set aside while making sauce.
3. (Suggestion: partially cook pork at 325; drain& let it cool for 15- 20 minutes. Bring oil temp up to 375 and finish cooking pork. This gives you a moist but thoroughly cooked inside and a golden, crispy coating).
4. For sauce: brown garlic in a little oil; discard.
5. Give the sauce ingredients a good stir, pour into the pan and bring to a boil.
6. Stir in binder a little at a time to thicken and clear using just enough to get the job done.
7. Stir in pineapple, then pork to heat.
8. Note: If using green pepper, stir it in with the garlic.
9. It cooks in about a minute on high heat.
10. Note: The oil should be cooled enough so that you can handle it.
11. Strain into a container and save for the next use.
12. You can refresh it next time by putting in a slice or two of ginger when it's hot.
13. That gets rid of any strong odors.
14. Discard ginger.
15. Note: cooking temperatures are approximate.
16. Use your judgement and experience as a guide.

Reviews

[lost_soul]

The sauce is excellent. I had a similar recipe yrs. ago and lost it. I make the sauce in a pan and use it over anything... Fried Shrimp, Meatballs, ect. Thanks for posting this.

[marta]

It's a keeper. I like to cook one night ahead, so that when I get home from work supper is almost ready. The night before I put the pork pieces in a pan and cooked them at 350 degrees for 45 minutes. The next night continued the recipe by breading meat. It came out great. Thanks!