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Sweet and Sour Pork

1-lb lean pork, cut into cubes
3-tbsp soy sauce
1-tbsp wine or dry sherry
1-tsp finely minced ginger, or 1/2-tsp powdered ginger

1-egg lightly beaten
1-tsp salt
1/4-cup cornstarch
1/4-cup flour
1/4-cup chicken stock or water (cold chicken stock)
Oil for frying

1-tbsp oil
1-tsp finely chopped garlic
1-inch ginger thinly sliced
1-small onion, cut into squares
1-sweet pepper, green or red, seeded, and cut into squares
1-medium carrot, cut into strips
1/4-cup chicken stock
4-tbsp brown sugar
1-tbsp soy sauce
5-tbsp vinegar
1-tbsp cornstarch, dissolved in 2-tbsp water

Marinate the pork in the 3-tbsp soy sauce, 1-tbsp wine, and 1-tsp ginger for 3 hours or longer
Add pork to 1/2-cup water in saucepan and let boil, and then simmer for 20 minutes
Drain pork cubes
Mix all the ingredients for the batter, and then dip the pork into the batter to coat
Pour enough oil for deep-frying into the pan
When the oil is hot enough, fry the pork cubes dipped in the batter a few at a time
When crisp and brown, remove to a plate, with a slotted spoon and drain oil in paper towel
Heat 1-tbsp oil in the pan
When smoking hot, stir-fry the next 5 ingredients of the sauce in order given for 3 minutes
Add the next 4 ingredients and boil for 30 seconds
While stirring, pour in the dissolved cornstarch and cook until it thickens
Pour the hot sauce over the pork cubes
Serve with rice