Sweet and sour pork recipe

Chinese style food is fun but challenging to cook at home. To succeed at making sweet and sour pork, you need to have a wok and prepare your ingredients ahead of time. Stir frying is a fast process and it is essential to have everything prepped so the food can be assembled and cooked without delay.

Recipe ingredients:

1 pound boneless pork loin cut into 1-inch cubes

1 Tablespoon orange juice

1/8 teaspoon salt

1/8 teaspoon pepper

1 egg white, beaten

3 Tablespoons cornstarch

2 Tablespoons olive oil

1 clove garlic, minced

1 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger

2 carrots, peeled, and sliced thinly with long diagonal cuts

1 green pepper, sliced into thin strips

1 red pepper, sliced into thin stripe

1 yellow onion, chopped

1 can drained pineapple chunks, or 2 cups fresh pineapple chunks

3/4 cup cold water

1/4 cup ketchup

2 Tablespoons sugar

2 Tablespoons red wine vinegar

1 Tablespoon soy sauce

4 cups hot cooked rice

After you have cut, minced, sliced, and chopped all the ingredients, you can start. Make sure you have your rice cooking at this point, so it will be ready to serve with the sweet and sour pork. In a bowl, stir together the pork, orange juice, salt, and pepper. Allow meat to marinate for 15 minutes.

In another bowl beat the egg white and 2 Tablespoons of cornstarch until smooth. Stir and toss the pork into the egg white cornstarch mixture.

Heat a wok to medium high and add 1 Tablespoon of oil. Stir fry the coated pork in the hot oil for about 4 minutes. It will be a golden color when done. With a slotted spoon, remove the pork to a warm plate. Cover to keep warm.

Add another Tablespoon of oil to the hot wok and sauté the garlic and ginger for half a minute. Then add the carrots, peppers, and onion. For five minutes stir fry the vegetables. They need to become tender yet retain some crispness. Add the pineapple chunks next and cook for about another minute until the pineapple is hot. Again, with a slotted spoon take the vegetables and pineapple out and put aside on another plate.

With a small bowl stir together the water and remaining Tablespoon of cornstarch. This works best if you add just a little water at first and make the cornstarch wet and smooth and then stir in the rest of the water. This helps to avoid lumps. Now stir in the ketchup, sugar, vinegar, and soy sauce. Heat this sauce in the wok until its starts to boil. Then simmer for 2 minutes. When the sauce becomes slightly thickened, stir the pork and vegetables back into the wok. Bring everything to boil for 1 minute.

Serve the sweet and sour pork over the hot rice.

© Falbe Publishing.

Other websites from this publisher: The Fantasy Tavern - Home Canning - Halloween - Christmas - Star Trek - Dogs - Tattoos - Dragons - Swords - Global Warming