Chinese Take-Out Sweet and Sour Pork

Kittencalskitchen's Note:

Don't be fooled by the list of ingredients this is not at all hard to make, and may even be better than any take-out you may have had in the past! --- for authenticity of this popular dish the pork must be deep-fryed firstly and this may be done well in advance to save time, adjust the chili flakes to suit heat level my family likes spicy so I use 1 teaspoon or a little more --- serve with cooked white rice.

• Total Time: 1 hrs 5 mins
• Prep Time: 35 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 lb pork butt, cut into 1-inch cubes
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1 1/4 teaspoons soy sauce
• 1 egg white, slightly beaten with a fork
• 2 green onions, chopped
• 1 quart vegetable oil (for frying)
• 1/2 cup cornstarch
• 1 tablespoon vegetable oil
• 1 large green bell pepper, seeded and cut into strips
• 1 medium onion, cut into wedges
• 1/4 teaspoon crushed red pepper flakes (or adjust to suit heat level)
• 1/4 teaspoon white sugar
• salt (to taste)
• 1/2 teaspoon sesame seed (or use as much as desired) (optional)

SWEET AND SOUR SAUCE

• 1 cup water
• 1/8-1/4 teaspoon salt
• 3/4 cup sugar
• 1/3 cup apple cider vinegar
• 1/4 cup ketchup
• 1/2 teaspoon soy sauce
• 1 (8 ounce) can pineapple chunks (do not drain the juice)
• 2 tablespoons cornstarch
• 1/4 cup cold water

Directions:

1. Place the cubes pork in a medium bowl, add in 1 teaspoon salt, 1/4 teaspoon sugar and 1 teaspoon soy sauce; using clean hands toss well to combine, then add in 1 egg white and toss once again.
2. Mix in chopped green onion; cover and refrigerate for 1 or more hours.
3. heat 1 quart of oil to 365 degrees F in a large heavy pot or in an electric deep-fryer.
4. Remove the pork from the fridge and toss with 1/2 cup cornstarch.
5. fry the pork in hot oil about 8 minutes or until evenly browned (do not over crowd the pot fry in 2 batches or three if necessary) drain on paper towels or on a rack.
6. Heat 1 tablespoon oil in a large wok over medium heat; stir in bell pepper strips, onion and crushed chil flakes; stir fry until just tender, then season with 1/4 teaspoon sugar and salt to taste; remove from heat and set aside.
7. For the sweet and sour sauce; in a large skillet or saucepan combine 1 cup water with 1/8 to 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup and 1/2 teaspoon soy sauce; bring to a boil.
8. Stir in the cooked pork along with green pepper/onion mixture, pineapple chunks along with the juice from the can; return to a simmer.
9. In a small bowl whisk 1/4 cup cold water with 2 tablespoons cornstach until smooth; add into the simmering mixture and cook stirring until bubbly and thickened.
10. Sprinkle top with a small amount of sesame seeds if desired, then serve with cooked rice.

Reviews

[02christini]

This recipe is great!!! I wasn't thrilled about reheating it the next day for lunch but I think it was even better than the night before!!! Definitely a keeper!

[sweetcakes]

This really was better than any take-out ive ever had! Really flavorful, and we can't wait to eat the leftovers! Thanks for posting!

[ChoCho]

Very good! Next time, I'll decrease the amount of sugar in the sauce to 1/2 cup. Definitely a keeper! Thank you!