HONG KONG SWEET AND SOUR PORK

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Allrecipes
By: Betsy Lindsey
"This recipe requires three quick frying steps to seal in the crispy texture of the pork. Serve with rice or noodles for a filling meal."

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  • 4

Ingredients

  • 2 teaspoons light soy sauce
  • 1/8 teaspoon white sugar
  • 2 teaspoons potato starch
  • 1 teaspoon sesame oil
  • ground black pepper to taste
  • 1 pound pork loin, cut into 1-inch cubes
  • 1 cup water
  • 2 tablespoons white vinegar
  • 1/4 cup ketchup
  • 1/4 cup white sugar
  • 1 pinch salt
  • 2 teaspoons potato starch
  • 1 dash red food coloring
  • 1 egg, beaten
  • 1 cup potato starch
  • 2 cups peanut oil for frying
  • 1 green bell pepper, cut into large chunks
  • 2 cayenne peppers, sliced
  • 4 slices canned pineapple, chopped
  • 2 cloves garlic, sliced
  • 2 green onions, sliced
  • Directions
  • ● Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
  • ● To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
  • ● Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
  • ● Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F.
  • ● Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot.
  • ● Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again.
  • ● Pour off all but 1 tablespoon of oil from the wok.
  • ● Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper,cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add
  • the sauce and stir until it thickens.
  • ● Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

Preparation

Step 1


Amount Per Serving Calories: 592 | Total Fat: 28.1g | Cholesterol: 125mg Sodium: 510mg Total Carbs: 60.4g Dietary Fiber: 1.7g Protein: 25.2g

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