Sweet-and-Sour Pork
Ingredients
1 lb. (500g) lean and
fat boneless pork For the sauce
1 tsp. salt or to taste
4 1/2 tbsp sugar
2 eggs, beaten
3 tbsp vinegar
3 tbsp plus 1 tsp. ( 50g )cornstarch (corn-flour)
2 tsp. soy sauce
1 medium green pepper
2 tbsp tomato ketchup
7 oz (200g) bamboo shoots
1 cup (120ml) water
4 cups (1 litre) vegetable oil for deep-frying
1/4 tsp. salt, or to taste
4tsp garlic, sliced
2 tsp. cornstarch (cornflour ) dissolved in
2 tsp. water
2 tbsp scallions, chopped
Directions
- Wash the pork and cut into diamond-shaped
slices about 1 inch (25mm) long. Mix with
the salt and let stand for 15minutes,
then mix well with the eggs and dry cornstarch.
- Halve vertically, seed and wash the
green pepper. Cut the green pepper and
the bamboo shoots into diamond shapes,
the same size as the pork . Set aside.
- Heat the oil in a wok over medium heat
to very hot, about 375oF (190oC). Deep-fry
the pork slices until they turn golden
brown and float to the surface. Drop the
bamboo shoots into the oil and remove
immediately, along with the pork. Drain
well and set aside.
- Make the sweet-and-sour sauce in another
pot.
- Pour the oil out of the wok, leaving
only enough to cover the bottom, about
2 tbsp. Heat to very hot, or until the
oil surface ripples. Add the garlic and
stir-fry . Then add the scallions and
green pepper to blend and add to the wok.
Cook, stirring, until thickened. Add the
pork. Stir to coat thoroughly. Remove
and serve.
