Recipes

Sweet and Sour Pork

    1½ pounds boneless pork loin, cut into ½ inch cubes
    ¼ cup soy sauce
    1 egg-slightly beaten
    ¾ cup cornstarch
    1½ cups vegetable oil
    1 small onion, cut into 6 wedges
    1 small green pepper, cut into 1-inch cubes
    1 - 8 oz can pineapple chunks, drained, reserve juice
    1 large tomato, cut into 8 wedges
    ½ cup white wine vinegar
    1 tablespoon vegetable oil
    1 tablespoon brown sugar
    1 tablespoon soy sauce
    1 teaspoon freshly ground black pepper
    2 teaspoons cornstarch dissolved in 4 teaspoons water

  1. Toss pork cubes in soy sauce; roll in egg, then in cornstarch, shaking off any excess cornstarch.
  2. Preheat 1½-cups oil in Wok at 375°F/190.5°C. Add pork in 4 batches, frying until golden brown. Drain on paper towels. Turn Wok off. Keep pork warm in 200°F/93.3°C oven.
  3. Remove all but 1-tablespoon oil from Wok. Heat at 350°F/176°C. Add onion and stir-fry for 1 minute. Push up side. Add green pepper cubes, stir-fry for 1 minute. Push up side. Add pineapple and tomato wedges, stir-fry for 1 minute. Push up side.
  4. Combine reserved pineapple juice, wine vinegar, oil, brown sugar, soy sauce and pepper. Add to Wok and bring to a boil. Add cornstarch mixture, stirring until thickened. Return pork to Wok and combine all ingredients. Serve immediately.
    Serves 4.