Cantonese sweet and sour pork
Sweet Pork Chinese
Last updated 6/12/2012 1:12:07 AM. Recipe ID 39930. Report a problem with this recipe.
Title: Cantonese sweet and sour pork
Categories: Chinese, Pork
Yield: 4 Servings
1 lb Pork; Boned
1/4 c Cornstarch; For Dredging
1 Whole Green Bell Pepper
1 Whole Carrot; Large
1 tb Soy Sauce; Dark
1/4 c Sugar
1/4 c Vinegar; White Rice Vinegar
3/4 c Water
Oil For Deep Frying
1/2 ts Salt
1/2 ts Minced Garlic
1/2 c Pineapple Chunks
2 ts Cornstarch Mixed With 2 Tbsp
1. Cut the pork into 1" cubes. Dredge the cubes in cornstarch. 2. Cut
the pepper into 1" squares. Slice the carrot diagonally into 1/4"
thick pieces. 3. In a bowl combine the soy sauce, sugar, vinegar, and
Cooking: 1. Deep fry the pork cubes in very hot oil (375 degrees)
until the cubes float. Drain the cubes well and place on a serving
dish. 2. Heat a wok or skillet over high heat until a drop of water
Immediately sizzles into steam. 3. Add 2 tablespoons of the oil, the
salt, and garlic. 4. Stir the garlic until it has become pungent. 5.
Add the pepper, pineapple, and carrot. Stir for 2 minutes or until
the color of the pepper and carrot has intensified but not yet
reached its peak. 6. Add the soy sauce mixture and stir until
boiling. 7. Immediately add the cornstarch mixture and stir until the
sauce has thickened. 8. Pour the sauce over the pork and serve
Didn't find the recipe you were looking for? Search for more here!