Sweet and Sour Pork

Sweet and Sour Pork

糖醋里脊  táng cù lǐ jī

Sweet and sour pork is a Chinese dish that is particularly popular in Cantonese cuisine, It can also be found on the menu in most UK Chinese restaurants. The origin of sweet and sour pork was 18th century Canton or earlier. The original meaning of the American term chop suey refers to sweet and sour pork.

The texture of crispy deep-fried pork compliments perfectly with the thick sweet sour sauce. The green and red peppers and chunks of pineapple, stimulates the dish further both visually and in taste. Served with fragrant white rice, this dish is sure to wet your appetite!

The Recipe:

Ingredients:

  • 3/4 pound pork tenderloin
  • 2 – 3 teaspoons soy sauce
  • Pinch of cornstarch

Sauce:

  • 1/4 cup sugar
  • 2 tablespoons ketchup
  • 2 tablespoons dark soy sauce
  • 1/4 teaspoon salt
  • 1/2 cup water or reserved pineapple juice
  • 1/4 cup vinegar
  • 1 tablespoon cornstarch dissolved in 4 tablespoons water

Batter:

  • 1/3 cup flour
  • 1 egg white, lightly beaten
  • 1 tablespoon vegetable oil
  • 1/3 cup warm water, as needed

Other:

  • 1 carrot
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 cup pineapple chunks
  • 3 cups oil for deep-frying, or as needed

Preparation:
1. Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

2. In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar.

Set aside.  In a separate bowl, dissolve the cornstarch in the water.

3. Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half,

remove the seeds and cut into cubes.

4. Heat the oil for deep–frying to 375 degrees Fahrenheit.

5. For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil.

Add as much of the warm water as is needed to form a thick batter that is neither too dry or

too moist. (The batter should not be runny, but should drop off the back of a spoon).

6. the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd

the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is

backup to 375 before you begin deep-frying again).

7.To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over

medium heat.Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with

cornstarch mixture, stirring.

Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired.

Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.

Voabulary:

táng cù  lǐ   jī
糖   醋  里 脊     sweet and sour pork             n.

yù mǐ diàn fěn
玉 米  淀    粉    cornstarch                            n.

fān qié jiàng
番  茄   酱         ketchup                                 n.

bō  luó
菠  萝              pineapple                              n.






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