Sweet and Sour Pork
Stray Cat Recipes
1 pound cubed pork loin
1/2 cup cornstarch
1/2 cup flour
2 tablespoons soy sauce
1/2 cup water
1 egg, beaten
2 cups vegetable oil
1 small red bell pepper, cubed
1 small green pepper, cubed
1 medium onion, chopped
1 small carrot, sliced diagonally
1 can pineapple chunks (reserve liquid for sauce)
2 servings Sweet & Sour Sauce
SWEET & SOUR SAUCE
1 tablespoon cornstarch
1 tablespoon water
2/3 cup pineapple juice (reserved from pineapple chunks)
1/3 cup rice vinegar
1/3 cup light brown sugar
3 tablespoons ketchup
1 tablespoon soy sauce
Directions:
Place the pork loin in a bowl then combine the soy sauce (you may also add salt if desired). Marinade for 30 minutes.
Pour the cooking oil in a pan then apply heat.
Combine the flour and cornstarch in a bowl then mix until both ingredients are evenly distributed.
Dip the marinated pork in beaten egg then on the flour and cornstarch mixture.
Deep fry the pork (coated with cornstarch and flour) for 10 minutes or until the color turns medium brown. Set aside.
Heat a separate pan then pour-in the sweet and sour sauce and water then let boil.
Add the carrots and simmer for 3 minutes.
Put-in the onions and bell pepper (green and red) and simmer for 4 minutes (add extra water as needed).
Add the deep-fried pork loin and stir. Cook for 2 minutes.
Transfer to a serving dish, sprinkle toasted sesame seeds on top and serve hot.
SAUCE DIRECTIONS (MAKES 1 CUP)
In a small bowl, whisk together cornstarch and water. Set aside.
In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat.
Stir in cornstarch slurry and cook until thickened, about 1-2 minutes.
Remove from heat and use immediately or store in an airtight container in the refrigerator for up to two weeks.
http://straycatdesigns.com/recipes/foreign.html
Pour the cooking oil in a pan then apply heat.
Combine the flour and cornstarch in a bowl then mix until both ingredients are evenly distributed.
Dip the marinated pork in beaten egg then on the flour and cornstarch mixture.
Deep fry the pork (coated with cornstarch and flour) for 10 minutes or until the color turns medium brown. Set aside.
Heat a separate pan then pour-in the sweet and sour sauce and water then let boil.
Add the carrots and simmer for 3 minutes.
Put-in the onions and bell pepper (green and red) and simmer for 4 minutes (add extra water as needed).
Add the deep-fried pork loin and stir. Cook for 2 minutes.
Transfer to a serving dish, sprinkle toasted sesame seeds on top and serve hot.
SAUCE DIRECTIONS (MAKES 1 CUP)
In a small bowl, whisk together cornstarch and water. Set aside.
In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat.
Stir in cornstarch slurry and cook until thickened, about 1-2 minutes.
Remove from heat and use immediately or store in an airtight container in the refrigerator for up to two weeks.
http://straycatdesigns.com/recipes/foreign.html