Ingredients
-
1
-
2
-
4
-
6
-
-
1/2
-
1/2
-
1
-
1
-
1
-
-
-
-
-
Directions
Sweet and Sour Pork, This recipe was given to my wife in Seattle by a friend. My wife told her, I don’t read chinese so her daughter translated it for us. It’s authentic and it’s delicious. LR Beckwith, Perfect! Beautiful balance and the method produced wonderfully tender pork bursting with flavour. Made as directed other than using one of each green / red bell peppers and cooking the pork in two batches so I could get away using a bit less peanut oil in the wok.
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Steps
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1
Done
|
Pound Pork With the Back of a Cleaver (this Is to Tenderize the Pork), and Then Cut Into 1-Inch Squares. |
|
2
Done
|
Soak With Marinade For at Least Half an Hour. |
|
3
Done
|
Cut Green Pepper Into Halves, Remove Seeds and Membrane, and Cut Into 1" Squares. |
|
4
Done
|
Next Cut 4 Slices of Pineapple Into the Same Size Squares. |
|
5
Done
|
Set Aside. |
|
6
Done
|
Heat 6 Cups Oil. |
|
7
Done
|
While Oil Is Heating, Coat Each Piece of Pork in Cornstarch. |
|
8
Done
|
When Oil Is Ready, Fry Pork Until Brown and Done (about 2 Minutes), Take Out, Reheat Oil Then Fry Once More Until Crispy. |
|
9
Done
|
Remove Pork and Drain Off Oil from Frying Pan. |
|
10
Done
|
Put Back Into Frying Pan 2 T. |
