Sweet and sour pork has to be the dish that people recognize as ‘Chinese food’. When I was younger, my family would go for tze char and the kids will always have a plate of sweet and sour pork. Now, more than twenty years later, I still can’t think of a Chinese dinner with the family without sweet and sour pork. It’s a simple dish, and it is really Chinese, although it seems like your sesame chicken, General Tso’s chicken etc. It is just yummy, and I miss having it at home!
- 1/2 pound pork ribs, deboned and cut into small pieces
- 1 egg, beaten
- 1 cup corn starch
- 1 teaspoon black pepper
- 1/2 + 1/2 teaspoon salt
- 2 cups frying oil
- 1 tablespoon soy sauce
- 1 tablespoon corn starch
- 1/2 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1/4 cup tomato ketchup
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon white sugar
- 1/4 cup water
- 3 rings canned pineapple, cut into pieces
- 1/2 red pepper, cut into 1″ pieces
- 1 shallot, sliced
Two hours before cooking, marinate the pork with the soy sauce, sesame oil, white pepper, and corn starch.
Two hours later, add 1/2 teaspoon salt and 1 teaspoon black pepper to the corn starch.
Pour the frying oil into a sauce pan, and heat. When the oil is hot, dip each piece of pork into the beaten egg, then into corn starch mixture, and fry it in the pan.
When the pork is cooked, remove from oil and put on a plate lined with paper towels.
To make the sauce, add the soy sauce, pineapple, ketchup, apple cider vinegar, sugar and water in a saucepan, and heat until the sugar has melted and everything is combined.
Add the pineapple, red pepper and shallots and cook until the red pepper and shallots have softened. Set aside.
Combine the pork pieces and sauce, and mix until the sauce coats the pork pieces completely.
Serve and enjoy!