Crispy Sweet And Sour Pork

This is one of my favourite things to have in a Chinese restaurant, but I don’t make it at home often. Reason I haven’t made it in about 5 years is because my wife didn’t like me deep frying. New house, new rules, because we have a whole home air exchanger, so I get to deep fry more often. With sweet and sour pork there are two types of coating, a dry version and a batter. I have tried both and kind of went with part of both. Also found frying it twice works the best. Which ever way you make it over saucing it is the very worst thing you can do. I think of the sauce as kind of a dressing and use very little of it. If you go to the trouble to create something that comes out of the fryer crispy why drown it in sauce. Have had it with peppers and pineapple in the sauce and can’t find a reason for them other than it looks pretty. Two pieces of pineapple and peppers on my plate to look pretty is kind of silly. Green onions I mix with the pork just after I mix in the sauce. The sauce makes the onion stick to the pork and the taste works. No marinating of the pork because I use pork tenderloin so I get to skip a step. The sweet and sour sauce is a little different and that is because I am a little goofy and like the colour. Crispy sweet and sour pork sounds complicated but it is actually really simple, the hardest part is coating the pork which took me about 6 minutes. No fingers involved in coating the pork just 2 forks used in their place. For people who don’t eat pork this works just as well if you use chicken breast.

1 pork tenderloin cut in bite sized pieces

COATING

3/4 cup flour

1/2 cup cornstarch

1 teaspoon salt

1/2 teaspoon pepper

mix everything together in a small bowl and set aside

BATTER

1 large beaten egg

3 tablespoons water

1 tablespoon flour

mix everything together in a small bowl

Coat pork with flour, dip in batter and then the flour again and set aside. Repeat until all the pork is coated.

Heat a deep fryer to 375, deep fry the pork in small batches. After you have fried the last batch wait 5 minutes and then return all the pork ro the fryer. fry for about 3 minutes stirring often, remove and drain on paper towel.

SAUCE

3/4 cup vinegar

1/2 cup white sugar

1/4 cup ketchup

1 teaspoon garlic powder

pinch of red pepper flakes

a few drops of red food colouring

2 teaspoons cornstarch

Mix everything together in a small saucepan and slowly bring to a boil. When it boils remove from heat.

2 green onions chopped

Place deep fried pork in a serving dish, toss with a small amount of the sauce. Start with very little and add just enough to lightly coat the pork. If some parts of the pieces don’t have sauce then you have the perfect amount of sauce. Toss with the green onions and serve. Our choice to have with it was rice and stir fried vegetables. I would of perfered stir fried noodles but my wife and our granddaughter won out.

About Graham Stewart

This is me on a bad day.
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