Tim sheun yuk (sweet and sour pork)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork butt (pork spareribs |
| May be used) | ||
| 3 | Stalks celery | |
| ½ | Yellow onion | |
| 1 | Bell pepper | |
| 1 | Small can pineapple, chunk | |
| Style (4 oz.) | ||
| ½ | cup | Pineapple juice |
| 4 | tablespoons | Cornstarch - for coating |
| Meat | ||
| 4 | tablespoons | Tapicoa starch - for coating |
| Meat | ||
| 1 | tablespoon | Oil |
| 2 | tablespoons | Cornstarch (for thickening) |
| 4 | tablespoons | Water |
| 1 | quart | Oil for deep-frying |
| 1 | cup | Water |
| ¼ | teaspoon | Salt |
| ¾ | cup | Sugar |
| ½ | cup | Apple cider vinegar |
| 2½ | tablespoon | Catsup |
| ½ | Thin soy sauce | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Sugar |
| 1 | teaspoon | Thin soy sauce |
| 1 | Egg white | |
| 1 | Green onion, onion | |
Directions
SWEET AND SOUR SAUCE
MARINADE
1. Cut pork into 1" chunks.
2. Sprinkle meat with each of the ingredients listed under "Marinade,", mix well and marinade for 1 hour.
Recipe courtesy of: Catherine Vanicek, 26 Mar 93 19:32:24
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