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
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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
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- 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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| Click on picture for more
images.
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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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