How to make it

  • Sweet and Sour Sauce:
  • 1. Combine all ingredients in a sauce pan.
  • 2. Cook over medium heat until thick, stirring constantly. Set aside.
  • This will last a long time in a sealed container in the fridge.
  • For the Pork:
  • 1. Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 Tbs. oil. Set aside.
  • 2. Meanwhile, make the sweet and sour sauce:
  • 3. In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil.
  • 4. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure to bring your sauce to a boil before adding the cornstarch, or the sauce may have an unpleasant starchy taste.
  • 5. Heat oil in a wok or Dutch oven to 350 F (175 C).
  • 6. Remove pork pieces from marinade and roll in cornstarch to coat well.
  • 7. Deep fry in hot oil until golden brown and crispy.
  • 8. In a large sauté pan, heat 2 Tbs. oil on medium-high heat.
  • 9. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add Sweet and Sour sauce, stir and fold in fried pork.
  • 10. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.
  • I did steamed rice, pickled veggies. A jug of baijiu (Chinese Saki) went well See Photo. Yes, I’m compulsive about having the right beverage for a recipe. Go with green tea if baijiu isn’t your thing. See Photo

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