Sweet and Sour Pork
Lately, Orem has found itself in the midst of a week-long thunder storm. One night, the storm got so loud and the lightening got so near, I confess I fell asleep to visions of our apartment burning down. In addition to this electrical storm, it felt like we were living inside a waterfall. It rained sheets. I think it was this sudden down-pour that got me craving Chinese food.
Let me explain, in Victoria, we ate authentic Chinese food all the time. It also rained all the time. So there you go. I decided to attempt Sweet and Sour Pork. The last recipe I used for sweet and sour chicken was very disappointing. It wasn’t really sweet, it wasn’t really sour, and it wasn’t red. It was a letdown. This recipe however, from a cookbook I got second hand for fifty cents, is deliciously sweet, sour and red. It was a success.
- 1 lb pork tenderloin (cut into 1 inch pieces)
- 1 egg yolk
- 1 tsp salt
- 1 tsp soy sauce
- 1/2 tsp five-flavor spice (optional, this gave the meat a kind of cinnamon-flavor)
- 4 tbsp cornstarch
- Oil for deep frying
- 3 tbsp garlic, minced
- 1 med onion, chopped
- 1 1/2 green bell peppers, cut into 1 inch pieces (you can use red peppers too, I just don’t like them!)
- 5 tbsp sugar
- 5 tbsp ketchup
- 5 tbsp rice vinegar
- 2 tsp cornstarch mixed with 1/2 cup water
- 3 slices pineapple, cut into 1 inch pieces
Put the pork in boiling water for 2 minutes. Remove and pat dry. Mix the egg yolk, salt, soy sauce and five-flavor spice. Marinate the meat in this mixture for at least 15 minutes. Coat the pork in cornstarch. Heat oil to med-high in a skillet. Deep fry pork until light brown. Remove and drain on paper towel. Heat 3 tbsp oil and stir-fry garlic, onion, and green peppers, on high heat for a few minutes. Add sugar, ketchup and vinegar. When just boiling, add the cornstarch mixture and stir until thickened. Add pork and pineapple. Stir. Serve with white rice.