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| RECIPE FOR AUTHENTIC SWEET AND SOUR PORK |
Title: Authentic Sweet And Sour Pork Category: Chinese Pork-ham Serves: 4
Ingredients:
| 0.75 | lb | Lean boneless pork | | 1.00 | tb | Rice wine or dry sherry | | 1.00 | tb | Light soy sauce | | 0.50 | ts | Salt | | 1.00 | sm | Green bell pepper | | 1.00 | sm | Red bell pepper | | 1.00 | | Carrot | | 2.00 | | Scallions | | 1.00 | | Egg, beaten | | 2.00 | tb | Cornstarch | | 2.00 | c | Oil, preferably peanut | | 3.00 | oz | Canned leches, drained, or: | | 1.00 | | fresh orange in segments | | --------- | SAUCE --------- | | 0.67 | c | Chicken stock | | 1.00 | tb | Light soy sauce | | 0.50 | ts | Salt | | 1.50 | tb | Chinese white rice vinegar | | | or cider vinegar | | 1.00 | tb | Sugar | | 1.00 | tb | Tomato paste | | 1.00 | ts | Cornstarch | | 1.00 | ts | Water |
Instructions: CUT THE PORK INTO 1-INCH cubes.
Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes.
Meanwhile, cut the green and red peppers into 1-inch squares.
Peel and cut the carrot and scallions into 1-inch chunks.
Bring a pot of water to a boil and blanch the carrots in it for 4 minutes; drain and set aside.
Mix the egg and cornstarch in a bowl until they are well blended into a batter.
Lift the pork cubes out of the marinade, put them into the batter and coat each piece well.
Heat the oil in a deep-fat fryer or large wok until it is almost smoking.
Remove the pork pieces from the batter with a slotted spoon, and deep-fry them.
Drain the deep-fried pork cubes on paper towels.
Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan.
Bring it to a boil.
Add vegetables (not the leches or oranges.
) Stir well.
In a small bowl, blend together the cornstarch and water.
Stir this mixture into the sauce and bring it back to a boil.
Turn the heat down to a simmer.
Add the leches or oranges and pork cubes.
Mix well, and then turn the mixture onto a deep platter.
Serve at once.
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