Ingredients
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12
-
1
-
1
-
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
2
-
-
-
-
-
Directions
Sweet and Sour Pork, The recipe is from New York’s best Chinese Chef, Chun Lee. Its very authentic, easy to make, and tastes fantastic., used the Italian meatball to save time, and reduce the vinegar to 1/3 of cup. Eveything else is the same. My HB loves it!! Tjank you Suzin., This recipe was great! That being said, of course I made a few changes that may have caused it to be less-authentic. I have trouble finding lychees (and don’t really like them that much), so I substituted carrot that I put in with the bell pepper (green not red) and onion). I also didn’t have any fresh pineapple, so used canned. The batter and sauce were great! Plus, there were tons of leftovers (probably due to all of the veg that were used). Thanks for a great recipe!
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Steps
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1
Done
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Cut the Pork Into 1 Inch Cubes. Mix the Flour, 3/4 Cup Water and the Egg in a Medium Bowl to Make a Batter. Add the Pork and Mix Well. |
|
2
Done
|
Heat a Large Wok Over High Heat. Add Enough Oil to Come About 2 Inches Up the Side of the Wok and Heat to 375f Add the Pork One Piece at a Time So the Pieces Do not Stick Together. Fry Until Golden Brown and Crisp. |
|
3
Done
|
When Pork Is Crisp and Golden, Remove from Wok, and Drain. Remove All but 2 Tablespoons of Oil from the Wok, and Add the Bell Pepper and Onion and Fry For About 30 Seconds Until Soft. Remove from the Wok and Set Aside. |
|
4
Done
|
Combine the Ketchup, Vinegar, Sugar, Sherry (or Rice Wine) and Salt in a Bowl. Set Aside. in a Separate Bowl, Dissolve the Corn Starch With a Little Water, and Set Aside. |
|
5
Done
|
Return the Wok to High Heat, and Add the Ketchup Mixture and Bring to Te Boil. Return the Pork, Bell Pepper and Onion, Lychees and Pineapple, and Lastly the Cornstarch Mixture to Thicken the Sauce. Stir Fry Until the Pork Is Coated With the Sauce (about 20 Seconds) Serve Immediately With Steamed Rice. |
