This Week's Meals (4/4): Chinese Sweet-and-Sour Pork
Yeah. This...I've had better. It's not BAD, but it's far more spicy than sweet, and certainly not sour. I have better recipes for this that I'll use moving forward....
Title: Chinese Sweet-And-Sour Pork
Yield: 7 servings
Category: Entree
Cuisine: Chinese
Rating: 3/5 stars
Source: The Ultimate Chinese & Asian Cookbook
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Ingredients
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12 ounces pork
1/4 tsp salt
1/2 tsp ground Szechuan peppercorns
1 tbsp dry sherry
4 oz bamboo shoots
2 tbsp flour
1 whole egg (beaten)
vegetable oil (deep frying)
1 tbsp vegetable oil (sauce)
1 clove garlic (finely chopped)
1 whole scallion (cut into short sections)
1 whole green bell pepper (seeded)(diced)
1 whole fresh red chili (cut into fine strips)
1 tbsp soy sauce
2 tbsp brown sugar
3 tbsp rice vinegar
1 tbsp tomato paste
1/2 cup water
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Instructions
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1 - Cut the pork into bite-sized cubes. Place the cubes in a shallow
dish.
2 - Add the salt, peppercorns and sherry to the dish. Marinate for 15
minutes.
3 - Dust the pork with flour, dip into beaten egg, then coat with more
flour.
4 - Heat the oil in a large preheated pan and deep fry the pork in
moderately hot oil for 3 to 4 minutes, stirring to keep the pieces
seperated.
5 - Remove the pork and drain.
6 - Reheat the oil and return the pork to the pan now with the bamboo
shoots.
7 - Fry for 1 minute or until golden brown. Remove and drain well.
8 - To make the sauce, heat the oil for the sauce in a clean frying
pan and add the garlic, scallions, green bell pepper and red chili.
9 - Stir-fry for 30-40 seconds, then add the soy sauce, brown sugar,
rice vinegar, tomato paste, and the water.
10 - Bring to a boil and then add the pork and bamboo shoots.
11 - Heat through and stir to mix.
