When I was growing up, take-out Chinese food night was always a treat. We would order it when my dad wasn’t home, because it wasn’t his favorite and we would get an assortment of things. We always got chicken fried rice, beef and broccoli, hot & sour soup; we may have gotten other things, but this is what I remember. I haven’t been able to find a take-out place in Raleigh that we love yet, so I have enjoyed trying my hand at making my favorite dishes at home. I don’t remember ever getting sweet & sour pork from take-out, but I knew as soon as I read this recipe that we would love it.
I served this over steamed rice and it was a perfect dinner. I don’t like frying things, so when I do, I want them to be worth it. This definitely was. We both loved this dish and I loved that all of the veggies were included in the meal. They veggies stayed crisp and tender, just the way I like them.
Ingredients: For the Pork: 1 lb. of Pork, cubed into 1 inch pieces, I used pork tenderloin 1 teaspoon of Salt 1/4 teaspoon of Sugar 1 teaspoon of Soy Sauce 1 Egg White 2 Green Onions, sliced 1 quart (4 cups) of Vegetable Oil 1/2 cup of Cornstarch For the Veggies: 1 tablespoon of Vegetable Oil 1 Red Bell Pepper, cut into bite-sized pieces 2 stalks of Celery, cut into bite-sized pieces 1 medium Onion, cut into bite-sized pieces Sprinkle of Salt & Sugar For the Sweet & Sour Sauce: 1 cup of Water 1/4 teaspoon of Sugar 1/3 cup of Apple Cider Vinegar 1/4 cup of Ketchup 1/2 teaspoon of Soy Sauce 1 cup of Pineapple Chunks, and any excess juice 2 tablespoons of Cornstarch dissolved in 1/4 cup of Water
First, place the cubed pork in a gallon ziplock bag or plastic container (with a lid). Sprinkle the pork with salt and sugar, and stir in soy sauce, whisked egg white, and green onions. Refrigerate for an hour.
After the hour has passed, heat the oil in a cast iron skillet, dutch oven, or deep fryer. While the oil is heating up, coat the pork with the cornstarch. When the oil is at 365 degrees, place the pork in the fryer and cook for 10 minutes. Remove from oil and place on plates lined with paper towels.
In a separate skillet, heat the one tablespoon of oil. When the pan is hot, add the veggies, sprinkle with salt and sugar to season. Cook until the veggies are at your preference, I prefer them charred, but still crispy. Remove from pan to a bowl.
While the veggies are cooking, whisk the water, sugar, apple cider vinegar, ketchup, and soy sauce together in a medium bowl. After you have removed the veggies from the pan, pour in the sweet & sour mixture; bring to a boil. Once boiling, add the pineapple chunks, vegetable mixture, and cooked pork. Bring to a boil again and add the cornstarch slurry. Cook until the sauce has thickened and is well blended.
Serve over steamed rice.
Happy Cooking, The Barbee Housewife Source: All Recipes