| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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The Creative Cook (with embelishment) |
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Attributes:
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Comments:
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This is good, but not "great". Seems like it could use a bit more spice, maybe a touch more vinegar or a bit of a kick from red pepper flakes. |
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Serving Suggestions:
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Ingredients:
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1 lb boneless pork, cut into 1" cubes 1/4 tsp. salt 1/4 cup flour 1/2 tsp. baking powder 1/4 cup cornstarch 1/4 cup water 1 egg Vegetable oil for deep frying 1/4 cup sugar 1/4 cup vinegar 2 tbs. tomato ketchup 1-1/2 tbs. soy sauce 1/2 cup chicken broth 1/4 cup pineapple juice 1 cup pineapple chunks, reserve juice 1 onion, sliced (optional) 1 bell pepper, sliced (optional) |
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Instructions:
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1. Blanch the optional onion and pepper in boiling water for 5 minutes, drain. 2. Place the cubed pork in a bowl and sprinkle with the salt. Combine the flour in a separate bowl with the baking powder and 3 tbs of the cornstarch. Add 3 tbs of the water and the egg and blend the ingredients thoroughly to form a smooth batter. Add the pork cubes and stir to coat evenly. 3. Place the vegetable oil in a wok or deep frying pan and heat until the oil sizzles when a drop of batter is added. Add the pork cubes, 4 or 5 at a time, and cook them for 3 or 4 minutes, until golden brown. Remove with a slotted spoon and set aside on paper towels to drain. Repeat this process with the remaining pork. Place the drained cubes in a preheated oven (250°F) to keep warm. 4. To make the sauce, combine the sugar, vinegar, ketchup, soy sauce, chicken broth, and pineapple juice in a saucepan. Bring to a boil, stirring occasionally. 5. Stir in the pineapple chunks, and optional onion and peppers. Simmer for a few minutes. 6. Mix the remaining water and cornstarch. Stir it into the sauce and cook for a few seconds, until thickened. Add the pork cubes and stir once or twice. 7. Serve over rice. |
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Related recipes:
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None |
2001-03-10