Sweet & Sour Pork

  • 3/4 lb leg of pork (boned)
  • 1 red chili pepper
  • 2 leeks
  • 1 t finely chopped garlic
  • 1/2 small can pineapple
  • 4 green peppers
  • 2 t cornstarch
  • 1 egg
  • cornstarch as required
  • oil for frying
  • 1 T rice wine

For the sauce:

  • scant 1/3 cup vinegar
  • 1 T soy sauce
  • 4 1/2 T sugar
  • 1 T tomato ketchup
  • 2 T Worcestershire sauce
  • 1/2 t salt

1. Cut the pork into slices about 1/2 inch thick and pound each piece lightly on both sides with the blunt edge of the cleaver to tenderize; then cut into bite-size portions.

2. Remove the seeds from the chili pepper and cut it into rings about 1/4 inch thick. Slice the leeks into 1/2 inch lengths and chop the garlic very finely.

3. Drain the canned pineapple and cut into small pieces; slice the green peppers lengthwise; remove the seeds, pith, and stem; and cut into portions the same size as the pieces of pork.

4. Mix the sauce ingredients together. In a separate small bowl or cup dissolve 2 teaspoons cornstarch in 4 teaspoons cold water.

5. Dip the pork pieces into the beaten egg and then coat with cornstarch. Heat the oil over a medium heat in the wok and fry the pork until it is cooked through. Set aside.

6. Heat 2 tablespoons oil in the wok and stir-fry the chopped garlic; as soon as this releases its aroma, add the leeks followed by the green peppers.

7. When the green peppers are tender, add the chili pepper, the pineapple, and the pork and stir-fry, mixing and turning all the ingredients briskly; moisten with the rice wine to add flavor.

8. Finally, add the sweet and sour sauce, followed by the cornstarch dissolved in water; mix thoroughly. Turn off the heat and serve.

From: The Joy of Chinese Cooking

Yield: It doesn’t say, but we got 6 servings – We just wish it had a bit more pork in it.

Katie:  Wow! This was AWESOME!!! The sauce was tangy and sweet without being too sweet, and the pork was just perfect! I have to recommend NOT trying to drink a crystal light drink with this though, as it will taste very un-sweet! I thought water worked the best. I was afraid that since the pork had a light breading that it would not be good re-warmed. I was wrong! It was just as good on night two! I really can’t say enough about how good this was. I have never liked the sweet & sour pork (or chicken) at Chinese restaurants, but the breading is always thicker and the sauce is usually sickeningly sweet. What a difference! We will definitely be making this one again!

Gray:  I second what Katie said.  I was really pleased with how this turned out, and it tasted fantastic.  You will definitely want to prep everything before getting started on this one, because once you start cooking, it moves very quickly.  I really like this cookbook, and there are several recipes in there that we want to try.  It has a section in the front that  discusses the Chinese philosophy of food and cooking as well as sections in the back that discuss various ingredients and even Chinese table manners.  All of the recipes are well illustrated and contain photos to guide you along each step.

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