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 lychees, drained, or fresh orange in segmen
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 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.
Servings: 4 servings
Authentic Sweet-And-Sour Pork Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We are able to trace the history of written recipes way back into ancient history, in truth as far as the Egyptians, and possibly even further than that. Having said that, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As we move on, we have two interesting cookery books from the 14th Century - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the spicy food that we all know today, but instead accounts of the types of meals on the menus of the rich and powerful of that time. During the next few centuries, the rich families of Europe tried to lay on the best banquets, and as a consequence, cooks and their recipes increased in prestige. Nevertheless, it was during the 19th century that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes to help cooks of their time. By the advent of the 20th century, cooking publications are increasing in popularity due to more people being able to read, people having more spare time and a general increase in wealth. |
We hope you enjoy this Authentic Sweet And Sour Pork recipe.
