Sweet & Sour Pork With Mixed Vegetables

Author

Unknown

---

Recipe

Meat

Measurements	Ingredients
For The Meat:
1 Pound	Pork Loin, Cut Into “Cubes”
For The Marinade:
1 Tablespoon	Wine
2 Tablespoons	Soy Sauce
1 Teaspoon	Minced Ginger
1 Clove	Mashed Garlic
1/2 Teaspoon	Accent
For The Batter:
2	Egg Yolks or 1 Egg
4 Tablespoons	Cornstarch (plus extra if needed)
	Oil (for deep frying meat)

Sauce

Measurements	Ingredients
6 Tablespoons	Sugar
2 Tablespoons	Soy Sauce
1 Tablespoon	Wine
3 Tablespoons	Vinegar
1/2 Cup	Pineapple Juice
3 Tablespoons	Catsup
1/2 Cup	Water
2 Tablespoons	Cornstarch

Vegetable Mixture

Measurements	Ingredients
1/2 Cup	Green Pepper, In 1” Squares
1/2 Cup	Carrots, Cut On Diagonal
1/2 Cup	Bamboo Shoots, Cut On Diagonal
1/2 Cup	Pineapple
1/2 Cup	Onion, Quartered
1/4 Teaspoon	Accent
1/4 Teaspoon	Salt
6 Tablespoons	Oil (for frying vegetables)

---

Instructions

Prepare the Meat & Marinade:

1. Cut the pork loin into “cubes”.
2. In a bowl, combine 1 Tablespoon wine, 2 Tablespoons soy sauce, minced ginger, mashed garlic, and 1/2 Teaspoon Accent for the marinade.
3. Add the pork cubes to the marinade and ensure they are well coated.
4. Soak for 2-3 hours or overnight.

Prepare the Batter & Cook the Pork:

1. In a separate bowl, mix the egg yolks (or 1 egg) with 4 tablespoons of cornstarch to make the batter.
2. Mix well. Add additional cornstarch if necessary to achieve a stiff batter.
3. Remove the pork from the marinade and dip each piece well into the batter, ensuring it is fully coated.
4. Heat oil for deep frying in a suitable pot or deep fryer to 420°F.
5. Deep fry the battered pork until crisp and golden brown.
6. Turn out onto a platter.

Prepare the Sauce:

1. In a saucepan, combine sugar, 2 Tablespoons of soy sauce, 1 Tablespoon of wine, vinegar, pineapple juice, and catsup. Bring to a boil.
2. In a small bowl, mix 2 Tablespoons of cornstarch with 1/2 cup of water.
3. Add the cornstarch mixture to the boiling sauce ingredients and stir continuously until the sauce thickens.

Prepare the Vegetable Mixture & Assemble:

1. Prepare the vegetables: cut the green pepper into 1” squares, slice the carrots and bamboo shoots diagonally, and quarter the onion.
2. Heat 6 tablespoons of oil in a large pan or wok to 420°F.
3. Add the vegetable mixture (green pepper, carrots, bamboo shoots, pineapple, onion) to the hot oil.
4. Fry for a few minutes, or just until the vegetables take on a translucent appearance. Add 1/4 teaspoon of Accent and 1/4 teaspoon of salt.
5. Add the prepared sauce to the vegetables and blend well.
6. Add the cooked meat to the pan with the vegetables and sauce.
7. Combine well and serve.

---