Ken hom's sweet & sour pork

4 servings

Ingredients

Quantity Ingredient
- Ken Hom, Guest Chef MM:MK VMXV03A
¾ pounds Lean boneless pork
1 tablespoon Rice wine or dry sherry
1 tablespoon Light soy sauce
½ teaspoon Salt
1 Small green bell pepper
1 Small red bell pepper
1 Carrot
2 Scallions
1 Egg, beaten
2 tablespoons Cornstarch
2 cups Oil, preferably peanut
3 ounces Canned lychees, drained,
Or 1 frsh ornge in segments
SAUCE:
⅔ cup Chicken stock
1 tablespoon Light soy sauce
½ teaspoon Salt
1½ tablespoon Chinese white rice vinegar
Or cider vinegar
1 tablespoon Sugar
1 tablespoon Tomato paste
1 teaspoon Cornstarch
1 teaspoon Water

Directions

"Sweet-and-Sour" should be neither too sweet nor too sour, but instead, like this one--a delicate balance of flavors. CUT THE PORK INTO 1-INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and ½ teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1-inch squares. Peel and cut the carrot and scallions into 1-inch chunks. Bring a pot of water to a boil and blanch the carrots in it for 4 minutes; drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the pork cubes out of the marinade, put them into the batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the pork pieces from the batter with a slotted spoon, and deep-fry them. Drain the deep-fried pork cubes on paper towels. Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add vegetables (not the lychees or oranges.) Stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce and bring it back to a boil. Turn the heat down to a simmer.

Add the lychees or oranges and pork cubes. Mix well, and then turn the mixture onto a deep platter. Serve at once.

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