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  • Cantonese Sweet And Sour Pork

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    Cantonese Sweet And Sour Pork
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Pork, Boned
    • 1/4 c. Cornstarch, For Dredging
    • 1 whl Green Bell Pepper
    • 1 whl Carrot, Large
    • 1 Tbsp. Soy Sauce, Dark
    • 1/4 c. Sugar
    • 1/4 c. Vinegar, White Rice Vinegar
    • 3/4 c. Water Oil For Deep Frying
    • 1/2 tsp Salt
    • 1/2 tsp Chopped Garlic
    • 1/2 c. Pineapple Chunks
    • 2 tsp Cornstarch Mixed With 2 Tbsp Water

    Directions

    1. 1. Cut the pork into 1" cubes. Dredge the cubes in cornstarch.
    2. 2. Cut the pepper into 1" squares. Slice the carrot diagonally into 1/4" thick pcs.
    3. 3. In a bowl combine the soy sauce, sugar, vinegar, and water.
    4. Cooking: 1. Deep fry the pork cubes in very warm oil (375 degrees) till the cubes float. Drain the cubes well and place on a serving dish. 2. Heat a wok or possibly skillet over high heat till a drop of water Immediately sizzles into steam. 3. Add in 2 Tbsp. of the oil, the salt, and garlic.
    5. 4. Stir the garlic till it has become pungent.
    6. 5. Add in the pepper, pineapple, and carrot. Stir for 2 min or possibly till the color of the pepper and carrot has intensified but not yet reached its peak.
    7. 6. Add in the soy sauce mix and stir till boiling.
    8. 7. Immediately add in the cornstarch mix and stir till the sauce has thickened.
    9. 8. Pour the sauce over the pork and serve immediately.

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