Sweet and Sour Pork

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I learned my version of this classic Chinese dish while living on Guam. One thing you'll notice is the sauce will not be that fake red color you're accustomed to seeing in the restaurants. Even though this meal requires plenty of time to prepare, it is well worth the travail. I like to serve this with my Guam Fried Rice.

Preparation Time: 2 Hours Serving Size: 6

The Pork

1 pound boneless pork center rib
1 cup water
1 small piece fresh ginger root, sliced
1 tablespoon Kikkoman soy sauce
1 egg
1/2 cup cornstarch

4 tablespoons peanut oil
1 medium onion, cut into quarters
1 medium green pepper, cut into strips
1 clove garlic, minced
1/2 cup pineapple chunks in water

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Cut pork into 1 inch cubes. Place pork, water, ginger and 1 tablespoon soy sauce in a 2–quart saucepan; bring to boil over high heat. Cover, reduce heat to low and simmer for 5 minutes. Remove from heat and let stand until cool while preparing Sweet and Sour Sauce.

Sweet and Sour Sauce
1 1/2 cups sugar 1/2 cup Kikkoman soy sauce 2/3 cup white vinegar	1 1/3 cups cold water 6 tablespoons cornstarch
Mix sugar, 1/2 cup soy sauce, vinegar, water and cornstarch in medium saucepan. Cook over low heat stirring constantly until thick and glossy. Turn off and set aside. Pork should be cool now. Drain pork and prepare for stir-frying. Heat two tablespoons peanut oil in wok. Beat egg in shallow bowl. Place cornstarch in shallow plate. Dredge pork in egg and then cornstarch; shake off excess. Stir-fry pork in preheated wok over medium-high heat. Depending on the size of your wok, you may want to do this in batches. If frying in batches adjust amount of oil to the size of batches and set done pork aside. After all pork is stir-fried, discard pan drippings. Increase heat to high and add remaining 2 tablespoons oil. Stir-fry vegetables and garlic for 1 minute, adding a few drops of water if wok appears dry. Lower heat and add back pork. Pour in sauce and heat through about 30 seconds. Serve over white rice or with Guam Fried Rice.

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Updated Saturday, January 05, 2013
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