📜 Collection: LOC | ✍️ Attribution: Unknown | 📂 Category: Entrees
A classic sweet and sour pork recipe featuring crispy battered meat, vibrant vegetables, and a tangy homemade sauce. Perfect for a flavorful dinner paired with steamed rice.
In a bowl, combine 1 tablespoon wine, 2 tablespoons soy sauce, minced ginger, mashed garlic, and 1/2 teaspoon Accent for the marinade.
Add 1 pound pork loin cubes to the marinade and ensure they are well coated. Soak for 2-3 hours or overnight.
In a separate bowl, mix the 2 egg yolks or 1 egg with 4 tablespoons cornstarch to make a stiff batter, adding extra cornstarch if necessary.
Remove the pork from the marinade and dip each piece well into the batter until fully coated.
Step 2: Fry the Pork and Prepare the Sauce
Heat oil for deep frying in a suitable pot or deep fryer to 420°F.
Deep fry the battered pork until crisp and golden brown, then turn out onto a platter.
In a saucepan, combine 6 tablespoons sugar, 2 tablespoons soy sauce, 1 tablespoon wine, 3 tablespoons vinegar, 1/2 cup pineapple juice, and 3 tablespoons catsup. Bring to a boil.
In a small bowl, mix 2 tablespoons cornstarch with 1/2 cup water, then add to the boiling sauce and stir continuously until the sauce thickens.
Step 3: Cook Vegetables and Assemble
Heat 6 tablespoons oil in a large pan or wok to 420°F.
Add the 1/2 cup green pepper, 1/2 cup carrots, 1/2 cup bamboo shoots, 1/2 cup pineapple, and 1/2 cup onion to the hot oil.
Fry for a few minutes until the vegetables take on a translucent appearance, then add 1/4 teaspoon Accent and 1/4 teaspoon salt.
Add the prepared sauce and the cooked meat to the pan with the vegetables, combine well until hot and fragrant, and serve.
💡 Make-Ahead & Storage: The pork can be marinated overnight in the refrigerator. Leftovers are best consumed immediately but can be stored separately in airtight containers for up to 2 days.
