Friday, April 11, 2008

Sweet-and-Sour Pork

Start to Finish: 45 minutes Makes: 4 servings

12 ounces lean boneless pork
2 tablespoons mirin or dry sherry
2 tablespoons soy sauce
1 teaspoon sesame oil
1 cup chicken broth
1/3 cup sugar
1/3 cup rice vinegar
4 teaspoons cornstarch
1 tablespoon soy sauce
Cooking oil or shortening for deep-fat frying
1 beaten egg
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 cup chicken broth
1 tablespoon cooking oil
1 clove garlic, minced
3 medium carrots, thinly bias sliced (1 1/2 cups)
1 medium green sweet pepper, cut into 1-inch
pieces (3/4 cup)
medium red sweet pepper, cut into 1-inch
pieces (3/4 cup)
3 green onions, bias sliced into 1-inch pieces
1 8-ounce can pineapple chunks Ounce pack),
3 cups hot cooked rice

1. Trim fat from pork. Cut pork into 3/4-inch
cubes; place in a bowl. For marinade, stir together
mirin, the 2 tablespoons soy sauce, and sesame oil.
Pour over pork. Toss to coat. Cover; let stand at
room temperature for 20 minutes.
2. For sauce, stir together the 1 cup broth, sugar,
vinegar, the 4 teaspoons cornstarch, and the
1 tablespoon soy sauce. Set aside. In a wok or
large saucepan heat 1 1/2 to 2 inches of cooking oil
or shortening to 365°F. Meanwhile, for batter, in
a bowl stir together egg, the 1/2 cup cornstarch,
flour, and the 1/2 cup broth until smooth.
3. Drain pork; pat dry. Dip pork into batter,
swirling to coat. Fry a few pieces of pork at a
time in hot oil for 4 to 5 minutes or until golden
and no pink remains. Remove from oil. Drain on
paper towels. Keep pork warm in a 300°F oven
while frying remaining pork.
4. Pour the 1 tablespoon oil into a large skillet.
(Add more oil as needed during cooking.) Preheat
over medium-high heat. Cook and stir garlic in hot
oil 15 seconds. Add carrots, sweet peppers, and green onions; cook and stir 4 to 5 minutes or until
crisp-tender. Remove vegetables from skillet. Stir
sauce; add to skillet. Cook and stir until bubbly.
Cook and stir for 2 minutes more. Stir in pineapple
and cooked vegetables. Cook and stir about
1 minute or until hot. Stir in pork. Serve over rice.

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