Jean's sweet & sour pork Recipe

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Jean's sweet & sour pork

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Categories:	Asian, Chinese, Entrees, Ethnic, Meats, Pork	Rating:	0
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Ingredients:

Procedures:

1	This is not the traditional chinese version, but this slightly sweeter dish is the way you"ll find it in this country.
2	Cut pork into 1-inch cubes; put into a bowl with the rice wine or sherry, soy sauce and salt.
3	Marinate for 20 minutes.
4	Cut the green and red peppers into 1-inch squares.
5	Peel and cut the carrot and scallions into 1-inch chunks.
6	Bring a pot of water to a boil and blanch the carrot in it for 4 minutes; drain and set aside.
7	Mix the egg and cornstarch in a bowl until they are well blended into a batter.
8	Lift the pork cubes out of the marinade, put them into the batter and coat each piece well.
9	Heat the oil in a deep-fat fryer or large wok until it is almost smoking.
10	Remove the pork pieces from the batter with a slotted spoon, and deep-fry them.
11	Drain the deep-fried pork cubes on paper towels.
12	Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan.
13	Bring it to a boil.
14	Add all the vegetables, but not the lychees or oranges, and stir well.
15	In a small bowl, blend together the cornstarch and water.
16	Stir this mixture into the sauce and bring it back to a boil.
17	Turn the heat down to a simmer.
18	Add lychees or oranges and pork cubes.
19	Mix well, and then turn the mixture onto a platter.
20	Serve at once.
21	Jean anderson prodigy guest chefs cookboo