From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
Sweet and Sour Pork
From Dorothy McNett's recipes at www.dorothymcnett.com. This is one version of many, and is wonderful served with plain white or fried rice, or even Quinoa Herbed Tabbouleh. And, for all stir fry recipes, get all of the ingredients ready so that it is easier and more efficient to cook in an orderly fashion.
1 pound pork tenderloin
Cut the pork into cubes, about 1 inch in size. In batter bowl whisk egg, adding cornstarch, flour, stock and soy sauce. Whisk well. Heat enough canola or peanut oil in a wok or other deep pan to about 2 inches in depth. When oil reaches 370-375 degrees on a deep fat thermometer, dip pork chunks into batter and cook in hot oil 3-5 minutes. Scoop out with a mesh spoon and drain on a paper towel lined baking sheet. Cut the vegetables into similar cube or chunky shapes. In another wok or saute pan, heat 2 tablespoons oil. Stir fry the vegetables 2-3 minutes, leaving them crisp but starting to turn brown. Add the 1 cup stock, sugar, vinegar and soy sauce. Boil rapidly for 1 minute. In small bowl or measuring cup, whisk water and cornstarch and then slowly blend it into the boiling mixture. Cook and stir until transparent looking and thickened. Add pork cubes. Serve over or with rice, if desired.
Recipe created 2008-05-12.