Cantonese Sweet and Sour Pork (Pork)
Serves 4 to 6 To be cooked in combination with Cantonese Sweet and Sour Pork sauce
Ingredients
- 1/2 cup all purpose flour
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1 Tbsp beaten egg plus enough water to make 1/2 cup
- 1 tsp canola, corn, or peanut oil
- 1/2 lb lean boneless pork chops, cut into 1 inch or smaller cubes (about 1 cup)
- 1 tsp dry sherry
- 1/4 tsp salt
- pepper
Instructions
Combine the four, 1/4 cup cornstarch, baking powder, egg mixture, and oil in a mixing bowl and beat with a wooden spoon until the mixture is a smooth paste. Set aside.
In another bowl, stir the pork, sherry, salt, and pepper together. Set aside.
In a wok or stir fry pan, heat 2 inches of oil to a temperature 375 to 400° F Farenheit.
Dip the marinated cubes of pork into the batter to coat completely.
Carefully drop the pork into the hot oil, 1 piece at a teme.
Deep fry until golden brown. Remove with a wire skimmer, spread out on paper towels.
Reserve the oil in the pan and begin preparing the sauce.
While preparing the sauce, reheat the deep fry oil to 400° F Farenheit for a second frying.
Add all the pork to the oil and fry until the pieces are heated and crisped.
Remove with a wire skimmer and drain on paper towels.
Put the pork in a deep plate and pour the sweet and sour sauce over. Serve immediately.
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