How to Make Sweet and Sour Pork

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Although it's a dish created for non-Chinese tastes, all kinds of people harbor a secret fondness for these crispy pork chunks in sweet sauce. And now you can make it at home, in private. Serves two.

Things You'll Need

  • 1 tsp. malt vinegar
  • 1/2 onions - sliced
  • rice
  • 5 tbsp. pineapple juices
  • 2 lightly beaten eggs
  • vegetable oils
  • cornstarches
  • 2 quartered tomatoes
  • woks
  • 3 tbsp. tomato sauces
  • 3 tbsp. plum sauces
  • slotted spoons
  • 1 lb porks fillet cut in 1-inch cubes
  • kitchen utility knives
  • Cornstarches
  • Rice
  • Vegetable Oils
  • Kitchen Utility Knives
  • Slotted Spoons
  • Woks
  • Place the beaten eggs in a large bowl or pan. Place the cornstarch in another large bowl or pan.

  • Roll the pork in the egg wash. Remove with a slotted spoon and coat with cornstarch. Shake off the excess and set aside.

  • Heat 5 to 7 tbsp. oil in a wok or large frying pan. Fry the pork over high heat until it is golden brown and set aside to drain on paper towels. Discard the frying oil.

  • Stir together the plum and tomato sauces, pineapple juice and malt vinegar.

  • Heat 1 tbsp. oil in the wok and fry the onions for 1 minute.

  • Add the sauce and tomatoes to the wok.

  • Add the pork when the mixture is sizzling.

  • Stir the sauce to coat the pork.

  • Add a little water if you prefer a thinner sauce.

  • Serve immediately over rice.

Tips & Warnings

  • Obtain Chinese plum sauce at Asian markets or in the Asian sections found in many supermarkets.
  • Add more vinegar for a tangier sauce; add 1/2 c. pineapple chunks for a sweeter sauce.

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