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Cantonese Sweet and Sour Pork

1 pound pork; boned
1/4 cup cornstarch; for dredging
1 whole green bell pepper
1 whole carrot; large
1 tablespoon soy sauce; dark
1/4 cup sugar
1/4 cup vinegar; white rice vinegar
3/4 cup water
oil for deep frying
1/2 teaspoon salt
1/2 ts minced garlic
1/2 cup pineapple chunks
2 ts cornstarch mixed with 2 tbsp water

Cut the pork into 1" cubes. Dredge the cubes in cornstarch. Cut the pepper into 1" squares. Slice the carrot diagonally into 1/4" thick pieces. In a bowl combine the soy sauce, sugar, vinegar, and water.

Deep fry the pork cubes in very hot oil (375 degrees) until the cubes float. Drain the cubes well and place on a serving dish.

Heat a wok or skillet over high heat until a drop of water Immediately sizzles into steam.

Add 2 tablespoons of the oil, the salt, and garlic.

Stir the garlic until it has become pungent.

Add the pepper, pineapple, and carrot. Stir for 2 minutes or until the color of the pepper and carrot has
intensified but not yet reached its peak.

Add the soy sauce mixture and stir until boiling.

Immediately add the cornstarch mixture and stir until the sauce has thickened.

Pour the sauce over the pork and serve immediately.