Sweet and sour pork no.3

1 servings

Ingredients

Quantity Ingredient
¼ cup Flour - all-purpose
1½ tablespoon Baking powder
¼ cup White vinegar
6 tablespoons Tomato sauce
¼ cup Sugar
4 cups Peanut oil - for deep frying 1/4 lb pork loin boneless, cubed
1 each In a large bowl, combine the flour, cornstarch, baking powder
¼ cup Cornstarch
¼ teaspoon Salt
1½ tablespoon Peanut oil
1 tablespoon Flour - all-purpose
4 eaches Green onions - white only, sliced 1/2 cup bamboo shoots - cut in pieces
1 each Red bell pepper - cubed
½ teaspoon Salt
1 tablespoon Worcestershire sauce
1 tablespoon Cornstarch
1 each Clove garlic - large, minced

Directions

INGREDIENTS

BATTER

SAUCE

DIRECTIONS

MAKE THE BATTER

and salt. Slowly add 1 cup of cold water, stirring with a fork until the batter is smooth. Stir in the peanut oil until thoroughly combined. The batter should be the consistency of pancake batter. If the batter is too thick, add up to 2 more tablespoons of water, 1 tablespoon at a time. Set aside. MAKE THE SAUCE: 2. In a large bowl, combine all the sauce ingredients. Set aside. 3. Preheat the oven to 250F. Heat a wok over high heat for 40 seconds. Add the peanut oil and heat to between 350F and 375F. Meanwhile, in a shallow pan, dust the pork cubes with the flour. Working with one-third of the pork at a time, place the cubes in the batter, then use tongs to transfer them to the hot oil. Fry for 5 seconds, then turn over the pork pieces. Fry for a total of 3 minutes, turning several times, until light brown. Using a slotted spoon, transfer the pork to a strainer set over a large bowl to drain. Remove any bits of fried batter from the oil with a skimmer or slotted spoon. Repeat with the remaining 2 batches of pork. 4. Skim the oil of all pieces of batter. Return the oil to 350F to 375F. Place all the pork cubes in the oil and fry until deep golden brown, about 3 minutes longer. Using a slotted spoon, transfer the pork to a warm platter and place in the oven. 5.

Pour off all the oil from the wok and return the wok to high heat.

When a wisp of white smoke appears, stir in the garlic, then add the scallions and stir-fry for 30 seconds. Add the bamboo shoots and red pepper and stir-fry for 30 seconds. Stir the sauce to combine, pour it into the wok and continue to stir. Bring the liquid to a boil, then turn off the heat. Pour the sauce over the pork and serve immediately.

Submitted By EARL SHELSBY On 02-04-95

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