Sweet-and-Sour Pork

Name: Sweet-and-Sour Pork
Yield: Serves 2 to 4 as a Main Course.
Cuisine: China
Ingredients: 1 teaspoon sesame oil; ½ cup chinkiang vinegar, or ⅓ cup cider vinegar or red wine vinegar; 1 tablespoon minced garlic; 1 pound boneless pork butt, cut into ¾-inch cubes; 1 tablespoon cornstarch dissolved in 2 tablespoons cold chicken broth; 1 tablespoon thin soy sauce; ¼ cup water chestnut powder mixed with ½ cup unsweetened almond powder, or ½ cup cornstarch mixed with ½ cup flour; ¼ cup sugar or 3 Chinese sugar slabs; ½ fresh pineapple; 1 tablespoon sesame oil; 1 tablespoon minced fresh ginger root; ½ teaspoon salt; 1 cup chicken broth; 1 egg, beaten; 4 cups peanut oil for deep-frying; 1 tablespoon Shaoxing wine or dry sherry; 2 tablespoons tomato paste

Preparation info

Serves
2 to 4
as a Main Course.

Difficulty
Complex

Appears in

Chinese Technique

By Ken Hom

Published 1981

About

Ingredients

1 pound boneless pork butt, cut into ¾-inch cubes

Asia
China
Main course

Method

Deep-frying

Marinate the pork for at least 30 minutes.
Cut off the ends of the pineapple, stand the pineapple on end, and shave off the skin with downward strokes of the cleaver