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

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