Peking Pork With Sweet-And-Sour Sauce

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READY IN: 30mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large, deep skillet, bring water to a boil with sugar and vinegar; whisk until sugar dissolves.
  • In small bowl, mix soy sauce, ketchup, and sesame oil until smooth; whisk into vinegar mixture.
  • Bring to boil, then reduce to simmer until syrupy.
  • Mix flour and cornstarch together in medium size shallow dish; set aside.
  • Season pork with salt and pepper.
  • Dredge in sherry (or rice wine).
  • Then dredge in flour mixture. (Dredging process may be repeated if thicker crust is desired).
  • Heat oil in large pot to 350 degrees.
  • Fry two pork pieces at a time about 1-2 minutes on each side; drain on paper towels.
  • Repeat frying process on all pieces and drain again.
  • Transfer meat to sauce and serve.
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