3/4 lb lean boneless pork
1 tbsp rice wine or dry sherry
1 tbsp light soy sauce
1/2 tsp salt
1 small green bell pepper
1 small red bell pepper
1 carrot
2 scallions
1 egg, beaten
2 tbsp cornstarch
2 cup oil, preferably peanut
3 oz canned leches, drained, or: fresh o, range in segments
SAUCE
2/3 cup chicken stock
1 tbsp light soy sauce
1/2 tsp salt
1 1/2 tbsp chinese white rice vinegar or cider, vinegar
1 tbsp sugar
1 tbsp tomato paste
1 tsp cornstarch
1 tsp water
Directions
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 1/2
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 leches 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 leches or oranges and pork cubes. Mix well,
and then turn the mixture onto a deep platter. Serve at once.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
Servings: 4 servings
Authentic Sweet & Sour Pork Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
It is possible to track the history of meal recipes far back into the distant past, in fact as far as ancient Egypt, and possibly even further than that. Having said that, mostly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history is a series of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. This early Roman chef tells us how the early Romans used a wide range of herbs, including a few that will be familiar to modern cooks such as basil, rue and parsley. Later, there were two books which appeared in the 14th Century ; a book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian food that appears on menues today, but rather descriptions of the types of meals cooked for the rich and wealthy people of that time. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from Arab cooking, such as rosemary and coriander. The introduction of these new foods and spices caused an increase in recipe manuscripts, some of which still exist in academic collections. By the time we get to the 20th century, cookery books are starting to become popular mostly as a result of more people being able to read, people having more spare time and a general increase in wealth. The arrival of television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Authentic Sweet & Sour Pork recipe.
