Authentic Sweet And Sour Pork

Serves:

Ingredients:

3/4 lb Lean boneless pork
1 tb Rice wine or dry sherry
1 tb Light soy sauce
1/2 ts Salt
1 sm Green bell pepper
1 sm Red bell pepper
1 Carrot
2 Scallions
1 Egg, beaten
2 tb Cornstarch
2 c Oil, preferably peanut
3 oz Canned leches, drained, or:
1 fresh orange in segments
--------- SAUCE ---------
3/4 c Chicken stock
1 tb Light soy sauce
1/2 ts Salt
1 1/2 tb Chinese white rice vinegar
or cider vinegar
1 tb Sugar
1 tb Tomato paste
1 ts Cornstarch
1 ts Water

Method:

CUT THE PORK INTO 1-INCH cubes.
Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes.
Meanwhile, cut the green and red peppers into 1-inch squares.
Peel and cut the carrot and scallions into 1-inch chunks.
Bring a pot of water to a boil and blanch the carrots in it for 4 minutes; drain and set aside.
Mix the egg and cornstarch in a bowl until they are well blended into a batter.
Lift the pork cubes out of the marinade, put them into the batter and coat each piece well.
Heat the oil in a deep-fat fryer or large wok until it is almost smoking.
Remove the pork pieces from the batter with a slotted spoon, and deep-fry them.
Drain the deep-fried pork cubes on paper towels.
Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan.
Bring it to a boil.
Add vegetables (not the leches or oranges.
) Stir well.
In a small bowl, blend together the cornstarch and water.
Stir this mixture into the sauce and bring it back to a boil.
Turn the heat down to a simmer.
Add the leches or oranges and pork cubes.
Mix well, and then turn the mixture onto a deep platter.
Serve at once.