Sweet and Sour Pork
Ingredients
1 lb pork tenderloin, cut into 1/2 inch cubes | ||
3/4 cup potato or corn starch | ||
2 eggs beaten | ||
vegetable oil for deep frying | ||
Marinade: | ||
1 tbs soy sauce | ||
2 tsp Mirin or rice wine vinegar | ||
1 tbs fresh ginger, chopped | ||
Sauce: | ||
2 large dried shiitake mushroom, soaked in hot water for 30 minutes | ||
1/2 onion, chopped | ||
1/2 green bell pepper, chopped | ||
1/4 carrot, cut into cubes | ||
1 oz pineapple, chopped | ||
1 tbs vegetable oil | ||
2 tsp soy sauce | ||
1/4 tbs sugar | ||
1/2 tbs cider vinegar |
- Add the potato starch to 1 cup of water and leave for 1 hour. The starch should sink to the bottom.
- Marinate the pork with the soy sauce, Mirin or rice wine vinegar and grated ginger. Let marinate for 20 minutes.
- When the soaked shiitake has become soft, remove the stem and slice.
- Cut the onion, pepper, carrot into cubes, then finely chop the pineapple.
- Drain the excess water from the top of the potato starch and water mixture.
- In a bowl combine the soaked starch with the beaten eggs.
- Add the pork cubes and evenly coat with the batter.
- Fill a wok or medium heavy pan 1/3 full with vegetable oil and heat to 350 degrees.
- Add the battered pork and deep fry for 1-2 minutes or until golden brown.
- Remove the pork and drain on paper towels.
- Coat a wok or large saute pan with vegetable oil and place over high heat.
- add the onion, bell pepper and carrot and stir fry for about 3 minutes.
- Add 1 cup hot water or chicken stock, soy sauce, sugar and vinegar and simmer for several minutes before adding the mushrooms and pineapple. Simmer for 1-2 minutes then add the egg mixture and stir until thickened.
- Add the pork to the pan and mix until well combined.
- Serve over rice.
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