Sweet and Sour Pork
|2/3 cupsoy sauce|
|2 teaspoonsgarlic; minced|
|1 tablespoonginger; minced|
|1/4 cupflour; plus seasoned flour for dredging|
|1 poundpork butt; cut into 1-inch cubes|
|Kosher salt and pepper|
|Vegetable oil; for frying|
|1/4 cupred wine vinegar|
|1 tablespoonvegetable oil|
|1/2 tablespoonsesame oil|
|1/3 cupVidalia onion; diced|
|1/3 cupcelery; diced|
|1/3 cupcarrots; sliced 1/4-inch thick, on a bias|
|1/3 cupred bell pepper; large diced|
|1/3 cupgreen bell pepper; large diced|
|1 cupfresh pineapple; cut into 1-inch cubes|
Sweet and Sour Pork Preparation
In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.
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Sweet and Sour Pork Reviews
[I posted this recipe.]
4 years, 5 months, 1 weeks, 3 days, 2 hours, 27 minutes ago