| Sweet and Sour Pork Adapted from Chinese Cooking | |
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| prep time: 00:15 cook time: 00:20 serves: 4 cost: $4.30 | |
The recipes on the next two pages are from a very basic Chinese cookbook. They taste just like the food served in a typical Chinese restaurant (whatever that is). | |
| sweet and sour sauce: 2 T cornstarch 1/2 c brown sugar pinch salt 1/2 c cider vinegar or rice vinegar 1 clove garlic, crushed 1 t fresh ginger, grated 6 T tomato catsup 6 T pineapple juice from can of pineapple chunks batter: 1 c flour 4 T cornstarch 1 1/2 t baking powder pinch salt 1 t oil 1 c water oil for frying 1/2 lb pork filet, cut into 1/2" cubes 1 onion, sliced 1 green pepper, sliced 1 small can pineapple chunks | Mix the sweet and sour sauce ingredients together. To prepare the batter, mix the flour, cornstarch, baking powder, and salt into a bowl. Make a well in the center and add the oil and water. Mix until batter is smooth. Heat 3/4" of oil in a small sauce pan until quite hot. Put a few pieces at a time of pork into the batter and scoop out with a fork. Drop the batter covered pork pieces into the hot oil. Remove pork with a draining spoon when golden brown and drain on paper towels. Continue until all the pork is fried. Put oil in the wok and heat. Add the onion, pepper, and pineapple. Cook over high heat for 1-2 minutes. Remove and set aside. Pour the sauce ingredients in the wok. Bring slowly to a boil, stirring continuously until thickened. Allow to simmer for 1-2 minutes or until completely clear. Add the vegetables, pineapple, and pork and stir to coat completely. Reheat for 1-2 minutes. |
| "Opposites attract."
Johannes Van der Waals | |