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Sweet and Sour Pork (Chinese New Year)

 

This recipe is very good for celebrating new year, serve for your guests!
68

Yield

6

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free
 

Ingredients

¾ pound pork tenderloin
3 tablespoons soy sauce, tamari
1 pinch cornstarch
*
For the sauce:
¼ cup sugar
2 tablespoons ketchup
2 tablespoons soy sauce, dark
¼ teaspoon salt
½ cup pineapple juice
reserved or water
¼ cup vinegar
1 tablespoon cornstarch
dissolved in 4 tablespoons water
For the batter
cup all-purpose flour
cup cornstarch
1 large egg whites
lightly beaten
1 tablespoon vegetable oil
cup water
warm, as needed
For the other:
1 each carrots
½ each sweet red bell peppers
½ each green bell peppers
½ cup pineapple chunks
*
3 cups vegetable oil
for deep-frying, or as needed

Directions

Directions for sweet and sour pork Cut the pork into 1-inch cubes.

Marinate in the soy sauce and cornstarch for 20 minutes.

To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar.

Set aside.

In a separate bowl, dissolve the cornstarch in the water.

Set aside.

Peel the carrot and chop on the diagonal into 1-inch pieces.

Cut the bell peppers in half, remove the seeds and cut into cubes.

Heat the oil for deep--frying to 375℉ (190℃) Fahrenheit.

For the batter, combine the flour and cornstarch.

Stir in the egg white and vegetable oil.

Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist.

(The batter should not be runny, but should drop off the back of a spoon).

Dip the marinated pork cubes in the batter.

Deep-fry in batches, taking care not to overcrowd the wok.

Deep-fry the pork until it is golden brown.

Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).

To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat.

Add the carrot, green pepper, and pineapple.

Bring to a boil again and thicken with cornstarch mixture, stirring.

Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired.

Serve hot over the deep-fried pork.

Serve the sweet and sour pork over rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 125681% of calories from fat
 % Daily Value *
Total Fat 113g 174%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 989mg 41%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 5%
Sugars g
Protein 30g
Vitamin A 42% Vitamin C 53%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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