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 read the history of meal recipes way back into antiquity, certainly as far into history as early Egypt, and maybe further still. Interesting though that maybe, in the main part, these early recipes were just very simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a series of clay 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 having made anyone who tried it feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius compiled a few documents describing recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were split into appetizers, main meal and desserts, a very modern way of dining. Additionally, he recounts how the Roman chefs used a wide range of spices and herbs, including a few that will be familiar to modern chefs such as basil, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from Arab cuisine, including basil and rosemary. These new spices and herbs created an explosion in books on cookery, most of which are now in academic collections. For the centuries that followed, the wealthy families of the West competed to serve the most exotic banquets, and as a result the best chefs and their recipe collections were greatly in demand. Nevertheless, it was during the nineteenth century the formal cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, verifying, and writing down recipes of the day. By the advent of the twentieth century, cooking books were highly popular mostly due to increased literacy, people having increased leisure time and being a little richer. The introduction of the TV brought us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Authentic Sweet And Sour Pork recipe.
