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
We can trace the history of `recipes` far back into ancient history, at least as far back into recorded history as the Egyptians, and maybe even further. In practice though, sadly, these ancient cook books were just very basic hieroglyphic recipes for preparing meals.
In fact, the oldest recipe found, according to experts are some tablets in ancient Sumerian 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 making anyone who drank it feel `blissful`. Progressing into Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of Roman times made use of many different aromatic flavours, including some familiar names like bay, rue and dill. Later on, there were a couple of interesting books from the 1300s - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that is served today, but instead descriptions of the types of food prepared for the rich and wealthy people of that time. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. These new culinary innovations was responsible for a torrent in recipe publications, the majority of which are now in academic collections. For the next few years, the upper classes competed with each other to serve up the best banquets, and as a result chefs and their recipes became highly prized. Notwithstanding that, it was during the nineteenth century that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes to help cooks of their time. By the advent of the twentieth century, cookery books are in great demand, due to increased literacy, increased leisure time and disposable income. The introduction of the TV gave us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Authentic Sweet & Sour Pork recipe.
