Sweet and Sour Pork
This sweet and sour pork recipe is adapted from Phoenix Claws and Jade Trees, a Chinese cookbook organized by cooking method (in this case, velveting and deep frying). I’ve added some of my favorite ingredients from takeout food to what is actually an authentic Chinese recipe. Serves 4.
Ingredients:
1 egg white, lightly beaten
2 T Xiaoxing cooking wine or dry sherry
1 t salt
¼ t ground white or black pepper
1 lb boneless pork loin, cut into ¾ inch cubes
Cornstarch
Vegetable oil for frying
For the sauce:
¼ c water
3 T Xiaoxing cooking wine or dry sherry
3 T ketchup
1 T rice vinegar
½ t Kosher salt
2 T sugar or honey
2 t cornstarch
¼ c pineapple juice (from can of pineapple)
For cooking:
1 T oil for wok
1 T minced garlic
1 green bell pepper, cut into ¾ inch pieces
1 onion, peeled and cut into ¾ inch pieces
½ c pineapple chunks
Method: mix marinade ingredients: salt, pepper, egg white, cooking wine; add pork and marinate 30 minutes. Heat oil to 375 degrees. Roll pork pieces in cornstarch and fry them a few at a time so they do not stick together, 4-5 minutes until outside is crisp and firm (they will not brown). Drain on paper towels.
Make sauce by mixing cornstarch and water to a slurry; add other ingredients. Heat oil in wok and add garlic; sauté until fragrant. Add pepper and onion and cook slightly till softened; add sauce and pineapple and heat through. Add reserved pork pieces and toss to mix. Serve hot with rice.
