Homemade Chinese Food, Part 2 – Sweet & Sour Pork

A couple of days ago I brought you part 1 to this 3 part series on homemade Chinese food – Egg Drop Soup.  Today, I am bringing you Sweet & Sour Pork, which is not only my favorite Chinese dish, but also one of my top 3 favorite pork recipes.  

This dish does have more steps than some other dishes, but the steps are easy.  Ready to get started?  Well, let’s go!

You will need (divided into 3 parts for 3 different steps):

• 1 pound pork, cut into cubes (doesn’t really matter what cut of meat I have found – whatever is on sale!)
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp soy sauce
• 1 egg white
• 4 green onions, chopped
• 1 quart vegetable oil (for frying)
• 1/2 cup cornstarch

• 1 tablespoon vegetable oil
• 3 stalks celery, cut into 1/2 inch pieces
• 1 medium green bell pepper, cut into 1 inch pieces
• 1 medium onion, cut into wedges
• white sugar to taste
• salt to taste

• 1 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 1/3 cup apple cider vinegar
• 1/4 cup ketchup
• 1 teaspoon soy sauce
• 1 (8 ounce) can pineapple chunks, undrained
• 2 tablespoons cornstarch
• 1/4 cup water

Heat 1 quart oil in a large, heavy saucepan or deep fryer.
Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.

Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.

In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

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Homemade Chinese Food, Part 2 - Sweet & Sour Pork

Author Mrs Happy Homemaker

Ingredients

• 1 pound pork cut into cubes (doesn't really matter what cut of meat I have found - whatever is on sale!)
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp soy sauce
• 1 egg white
• 4 green onions chopped
• 1 quart vegetable oil for frying
• 1/2 cup cornstarch
• 1 tablespoon vegetable oil
• 3 stalks celery cut into 1/2 inch pieces
• 1 medium green bell pepper cut into 1 inch pieces
• 1 medium onion cut into wedges
• white sugar to taste
• salt to taste
• 1 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 1/3 cup apple cider vinegar
• 1/4 cup ketchup
• 1 teaspoon soy sauce
• 1 8 ounce can pineapple chunks, undrained
• 2 tablespoons cornstarch
• 1/4 cup water

Instructions

• Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
• Heat 1 quart oil in a large, heavy saucepan or deep fryer.
• Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
• Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
• In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.