Sweet and Sour Deep Fried Pork |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is from Chinese Cooking by Deh-ta Hsiung. A book I have had for over 20 years, this is one of my favourite recipies from that book. It is a little fiddly, but is well worth the effort. I haven't tasted better in a restaurant. Serve with plain boiled rice. Ingredients:
8 ounces pork, not too lean cut into 24 small cubes |
4 ounces canned bamboo shoots |
1 green bell pepper, cored and seeded and sliced |
1 scallion, finely chopped |
1 teaspoon salt |
1 1/2 tablespoons brandy |
1 egg |
1 tablespoon cornstarch |
oil (for deep frying) |
3 tablespoons plain flour |
3 tablespoons sugar |
3 tablespoons vinegar |
1/2 teaspoon salt |
1 tablespoon tomato puree |
1 tablespoon soy sauce |
1 tablespoon cornstarch |
1 teaspoon sesame seed oil |
Directions:
1. Mix the pork with the salt and the brandy and marinate for 15 minutes.
2. Add a beaten egg and the cornstarch and blend well.
3. Mix together the sauce ingredients.
4. Heat the oil in a wok or saucepan.
5. Coat each piece of meat with the flour and deep fry for 3 minutes.
6. Remove the wok from the heat, leave the meat in the oil for a further 2 minutes before removing with a perforated spoon.
7. Heat the oil again, Re-fry the meat with the bamboo shoots for 2 minutes and remove and drain.
8. Pour off excess oil, leaving about 1 tablespoon in the wok or saucepan.
9. Add the spring onion and green peppers.
10. Then add the sweet and sour sauce mixture and stir until it thickens.
11. Add the pork and the bamboo shootsm blend well and serve hot.
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