Source: Chinese Cooking Class Cookbook by Edts. of Consumer Guide
Makes 6 servings.
Preparation time: 1 hour
Tips: Serve over steamed rice.
Pork Sweet and Sour
Chinese Style
Ingredients
Preparation
2 pounds pork tenderloin or lean pork chops, remove bone
1/4 cup soy sauce
1 1/2 tablespoons dry sherry
1 egg yolk
10 tablespoons cornstarch
3 cups vegetable oil
1 large yellow onion, cut into 1" cubes
8 green onions, thin diagonal slices
1 red or green pepper, cut into 1" cubes
4 ounces fresh mushrooms, cut in quarters
2 stalks celery, cut into 1/2" diagonal slices
1 large carrot, sliced
1 (20 ounce) can pineapple chunks in syrup
1/4 cup white vinegar
2 teaspoons sugar
3 tablespoons tomato sauce
1 cup water
1. Trim pork and cut into 1-inch pieces. Mix soy sauce, sherry, sugar and egg yolk in large glass bowl. Mix in pork. Cover and let stand 1 hour, stirring occasionally.
2. Drain pork, reserving soy sauce mixture. Coat pork with 8 tablespoons of the cornstarch. Heat the 3 cups oil in wok over high heat until it reaches 375 F degrees. Cook 1/2 of the pork in oil until brown, about 5 minutes. Drain on absorbent paper. Cook and drain remaining pork.
3. Heat the 3 tablespoons oil in wok over high heat. Add all the prepared vegetables to oil. Stir fry 3 minutes. Drain pineapple, reserving syrup. Add the syrup, reserved soy sauce mixture, vinegar and tomato sauce to vegetables. Combine water and remaining 2 tablespoons cornstarch. Add to vegetables. Cook and stir until sauce boils and thickens. Add pork and pineapple. Cook and stir until hot throughout.
4. To make extra Sweet and Sour sauce: Combine 1 cup water, 1/2 cup white vinegar, 1/2 cup sugar, 1/4 cup tomato paste and 4 teaspoons cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until sauce boils. Boil and stir 1 minute. Keep sauce warm
