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Sweet And Sour Pork

2

tablespoons

vegetable oil

1/2

cup

sliced onions

1/2

cup

sliced green peppers

1/2

cup

sliced red peppers

1

quart

peanut oil

1/3

cup

cornstarch

1/3

cup

flour

1/2

cup

pineapple in 1/4-inch dice

1/2

cup

pickled shallots

1

tablespoon

sesame oil

Marinade:

1

egg white

1

tablespoon

Shaosing wine

2

teaspoons

light soy sauce

1 1/2

teaspoons

sesame oil

1

tablespoon

cornstarch

1/4

teaspoon

salt

1

pound

boneless loin of pork

Sauce

5

tablespoons

sugar

1/2

teaspoon

salt

1/2

cup

rice wine vinegar

1/4

cup

tomato sauce

2

tablespoons

light soy sauce

2

tablespoons

Shaosing wine

2

tablespoons

vegetable oil

1

tablespoon

minced garlic

1 1/2

teaspoons

minced ginger

1

tablespoon

cornstarch

2/3

cup

canned chicken broth

1

n 2 tablespoons vegetable oil, stir fry the sliced onions, sliced green

2

peppers, and sliced red peppers. Cook them for 2 minutes, or until softened.

3

In another wok put a quart of peanut oil and heat it to 365 degrees. In a

4

shallow bowl mix together 1/3 cup each cornstarch and flour. Dredge meat pieces

5

in flour mixture. Add meat to wok. Deep fry pork until crunchy brown, about

6

three minutes. Transfer meat with a slotted spoon to paper towels to drain.

7

To the wok with the stir-fried vegetables add the pineapple dice, the pickled

8

shallots, and the sauce. Simmer for one minute, then add the meat. Simmer until

9

heated through. Add 1 tablespoon sesame oil and serve immediately.

10

To make the marinade: In a bowl combine the first 6 ingredients and whisk them

11

together.

12

Cut the pork into 1-inch cubes, and with the flat side of a cleaver or a meat

13

pounder, lightly pound the cubes to loosen fibers. Add meat to marinade and toss

14

to coat. Let the meat marinate, covered and chilled, for 1 hour.

15

To make the sauce: In a bowl combine the sugar, salt, rice wine vinegar, tomato

16

sauce, light soy sauce, and Shaosing wine. To a heated wok add the vegetable

17

oil, minced garlic, and minced ginger. Stir fry 30 seconds. Add sauce

18

ingredients from bowl and bring to a simmer. Stir in 1 tablespoon cornstarch

19

dissolved in 2/3 cup canned chicken broth. Simmer mixture until lightly

20

thickened, then keep it warm.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (80.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 7 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

9736.14

Calories From Fat (87%)

8471.36

% Daily Value

Total Fat 957.9g

1474%

Saturated Fat 158.96g

795%

Cholesterol 299.38mg

100%

Sodium 2858.37mg

119%

Potassium 3605.92mg

103%

Total Carbohydrates 240.29g

80%

Fiber 7.44g

30%

Sugar 91.55g

 

Protein 117.01g

234%