SWEET-AND-SOUR PORK
4 servings
The Chinese-American take-out classic. Please read about Deep-Frying.
Heat in a large saucepan or a wok over medium heat:
- 2 inches vegetable oil
Whisk to combine in a medium bowl:
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- 2 large eggs
- ¼ teaspoon salt
- 1 tablespoon water
Add to the batter, stirring to coat:
- 1 pound pork loin, cut into ¾-inch cubes
When the oil reaches 365°F, fry the pork in batches until light golden brown and crisp, 3 to 4 minutes per batch. Use a slotted spoon or spider to transfer the pork to a rack set over a baking sheet to drain. (Pour the frying oil into a heatproof bowl or container and set aside to cool before discarding or recycling.) Whisk together in a medium bowl:
- 6 tablespoons pineapple juice
- 2 tablespoons cider vinegar
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 2 teaspoons soy sauce
- 2 teaspoons Worcestershire sauce
Place the pan back over medium heat and add:
- 1 tablespoon vegetable oil
When the oil shimmers, add:
- 2 large garlic cloves, smashed
Cook, stirring, until fragrant, about 1 minute. Add:
- 1 red or green bell pepper, cut into ¾-inch chunks
- 1 ½ cups ¾-inch pineapple chunks
Cook, stirring, until starting to soften, about 4 minutes. Stir in the sauce and the pork and cook briefly, stirring constantly to coat the pork and vegetables with the sauce, just until heated through and the sauce has thickened. Serve with:
- Cooked rice
Garnish with:
- Thinly sliced green onion