Tangy Sweet And Sour Pork With Jasmine Rice
A Classic Chinese Restaurant Dish Perfect For Entertaining!
Sep 24, 2009
The most time-consuming portion of this meal is in deep frying the pork. This process can be done early in the day. Prepare the rest of the recipe while the rice is cooking. Easy and delicious!
Sweet and Sour Pork
The Fried Pork
- 2 lbs. boneless pork ribs, roast, or chops, cut into 1/2 pieces
- 1 c flour
- 1 tsp baking soda
- 1/4 c cornstarch
- 1/2 c chicken stock
- 2 eggs
- salt to taste
- black pepper to taste
- oil for deep frying
In a deep-fat fryer or narrow, deep saucepan, place enough cooking oil of choice to create a depth of 2-3 inches. Heat the oil over medium high to high heat.
In a deep bowl, place the flour, cornstarch, baking soda, salt and pepper. Stir to combine. Add the chicken stock and eggs, stirring to a smooth, thick batter. Add more liquid, if needed. Place the cut up pork into the batter, mixing to coat all pieces evenly. When the oil is hot enough to make one piece fry and float, the oil is ready. Place 10 or so pieces of pork into the oil at a time, turning as necessary to ensure even cooking. When golden brown and crispy, remove fried pork to a paper lined surface for draining. Salt immediately. Continue process until all pork is cooked, adjusting cooking oil temperature if oil appears too hot.
In a wok, to 2 tbsp of hot cooking oil add:
- 4 carrots, peeled and chopped into 1/4 inch pieces
- 3 cloves of garlic, minced
Stir-fry the carrots and garlic for 2 - 3 minutes. To this mixture in the wok then add:
- 1 yellow bell pepper, chopped into 3/4 inch pieces
- 1 red bell pepper, chopped into 3/4 inch pieces
Continue stirring the mixture for 2 minutes. To this, add:
- 1 1/2 c chicken stock
- 3 tbsp soy sauce
- 1/2 c cider vinegar
- 2/3 c sugar
Bring to a boil and let bubble for 2 minutes. To this mixture add:
- 1/4 c cornstarch mixed with 1/2 c water
This will quickly become thick and bubbly. Turn heat down. If mixture appears not thick enough, add more cornstarch mixed with a bit of water until desired consistency is achieved. Taste for the tangy sweet and sour balance of sugar and vinegar and at this time make any necessary tweaks.
Add canned pineapple and the fried pork pieces. Toss to coat and until heated. Serve with simple jasmine rice.
Simple Jasmine Rice
Absolutely nothing is easier than this recipe. Throw it in the microwave while you are starting the wok process with the carrots and garlic. The rice will be ready to serve with the Sweet and Sour Pork.
- 3 cups jasmine rice
- 4 1/2 cups hot water
- 1/4 c cilantro, finely chopped
Combine water and jasmine rice in a large, microwave-proof bowl. Cover tightly and completely with plastic wrap. Microwave for 13 minutes. Let rest for 5 minutes. Fluff and garnish with cilantro. Serve with Sweet and Sour Pork.
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