Monday, July 29, 2013

Sweet and Sour Pork

Ah, the Chef was busy this weekend.  Saturday night featured Sweet & Sour Pork over rice, Chinese Dumplings (pot-stickers) and Egg Foo Yung.  We'll be posting all of these recipes this week, along with a few other gems from the weekend.  Hope you enjoy!

Sweet & Sour Pork

1 egg yolk
2 tsp. water
1 tbl. flour
1 tbl. cornstarch
Canola oil
Sesame oil
1 lb. boneless lean pork, cut into 1” cubes
2 medium carrots, peeled and cut into 1” pieces, then quartered, and boil until just al-dente
1 medium red bell pepper, seeded and cut into 1” squares
1 medium green bell pepper, seeded and cut into 1” squares
1 large clove of garlic, smashed and minced
1 large onion, cut into wedges (separate the layers)
13 oz. canned chunk pineapple, drained
8 oz. can water chestnuts, drained and thinly sliced

·         In a bowl, mix the egg yolk and water, then blend in the flour and cornstarch until smooth
·         Add the cubes of pork and stir to coat well
·         Pour Canola oil into deep skillet to about 1 ½” deep and heat over medium until hot
·         Add the pork mixture and cook, stirring occasionally, until golden brown (about 10 minutes)
·         Remove with a slotted spoon and drain on paper towels
·         Heat 1 tbl. Canola oil and 1 tbl. sesame oil in a wok over medium-high until hot
·         Add the garlic and stir in the hot oil for about 30 seconds, then remove the garlic and discard
·         Add the carrots and stir fry for about 4 minutes, stirring occasionally
·         Add red and green peppers, water chestnuts, and onions and stir fry for about 6 minutes
·         Add the pineapple and the cooked pork cubes – mix well
·         Stir in the Sweet-Sour Sauce (see recipe below for sauce)
·         Cook, stirring, until sauce bubbles and it thickens
·         Serve hot over rice

Sweet-Sour Sauce
¾ cup water
1 tbl. cornstarch
1 tbl. ketchup
1 tbl. soy sauce
4 tbl. sugar
4 tbl. white wine vinegar
3 to 4 drops of hot sauce (like Tabasco)
·         Combine all ingredients in a bowl and set aside until ready to use

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