Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Deep Fried Sweet And Sour Pork
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The quintessential takeout dish, demystified. Marinated pork gets battered, fried, and paired up with bell peppers and pineapple in that thick, just-sweet-enough sauce that you know so well.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
1 pound pork loin, center cut, deboned and cubed
1 tablespoon soy sauce
3 tablespoons cornstarch, divided
1 teaspoon baking soda
1/2 red bell pepper
1/2 green bell pepper
1/4 pound baby carrots
3 tablespoons flour
2 medium eggs
1/3 cup rice vinegar
1/2 cup brown sugar
1 tablespoon Worcestershire sauce
1/4 cup ketchup
1/2 cup reserved pineapple juice
1/4 cup water
2 teaspoons cornstarch, MIXED WITH
4 teaspoons water
5 cups oil, for frying
2/3 cup canned pineapple chunks
directions
Take the pork cubes and add the soy sauce, 1 tablespoon cornstarch, and baking soda. Marinate in the refrigerator for 1 1/2 hours.
Blanch the peppers and carrots in boiling water. De-seed and cube the green and red pepper. Cut the carrots in half.
Combine the flour, cornstarch, and eggs into a batter. Coat the pork in the batter. Add the oil to the wok and heat to at least 350 degrees F. Deep-fry the pork cubes in batches, turning occasionally; until they turn golden. Remove and drain on paper towels.
Increase the oil temperature to 400 degrees F. While waiting for the oil to heat, bring the rice vinegar, brown sugar, Worcestershire sauce, ketchup, reserved pineapple juice, and water to boil in a small saucepan. Turn the heat down to low and keep the sauce warm.
When the oil is ready; add the pork cubes. Deep-fry a second time until they turn brown and crispy. Remove and drain on paper towels.
Remove all but 2 tablespoons oil from the wok. When oil is hot, add the carrots. Stir-fry for a minute and add the red and green peppers.
Bring the sauce back up to a boil. Add the cornstarch-and-water mixture, stirring vigorously to thicken. Add the pineapple. Push the vegetables up to the sides of the wok and add the sauce in the middle. Add the pork back into the wok. Mix through and serve hot.
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nutrition data
396 calories, 14 grams fat, 50 grams carbohydrates, 19 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
February 24, 2019
Its great
sounds good. going to try this for dinner.