Sweet and Sour Pork Time: 20 minutes
This is not the kind made with canned pineapple, which I think is horrid, but an actual real Chinese
recipe. In the interest of health and simplicity I did not batter and deep-fry the pork first. I used to.
This way is just as good and I don't have to haul 3 cups of hot, smoking oil out to the back garden to toss.
for the pork:
12 - 16 oz (300 - 450gr) lean pork I used pork tenderloin
1 tbs oil
1 tbs soy sauce
2 tbs chicken stock
for the sauce:
1 tbs oil
2 cloves garlic
1/2 large green pepper save other half for the enchiladas
1/3 head broccoli, 1/2 - 3/4 cup small florets rest on Monday
1 medium carrot
1/2 cup chicken stock
2 tbs brown sugar
2 tbs white sugar
4 tbs red wine or sherry vinegar
1 tbs cornstarch (maizena, corn flour) dissolved in
2 tbs chicken stock
2 tsp soy sauce
Cut the pork into 1" (2.5cm) cubes. Heat oil and soy sauce in nonstick skillet. Add pork and stir-fry 5 minutes. Add chicken stock, reduce heat to low and simmer 10 minutes or until done. Mince garlic. Slice pepper and carrot into matchsticks. (see Techniques) Cut broccoli into small florets. Dissolve cornstarch in chicken stock and set aside. In large nonstick skillet heat remaining 1 tbs oil over medium-high heat. Add garlic and stir-fry 30 seconds. Add carrot, broccoli and pepper and stir-fry 2 - 3 minutes. Add stock, sugars, vinegar and soy sauce and bring to a boil, stirring until sugar is dissolved. Give cornstarch a stir to recombine and add to sauce, stirring until thickened. Remove pork from pan juices and add to sauce. Serve.
Cooking for Two? Or more?
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