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Sweet and Sour Pork |
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| Heavily adapted from a recipe by Alton Brown |
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| Ingredients: |
2/3 cup soy sauce
2 teaspoons minced garlic
1 teaspoon ground ginger
flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 pork tenderloin single, cut into 1-inch cubes
Kosher salt and pepper
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sweet and sour sauce bottled
Vegetable oil, for frying
1/2 tablespoon sesame oil
1 large Vidalia onion in 1" pieces
1 red bell pepper in 1" pieces
1 green bell pepper in 1" pieces
1 cup fresh pineapple, cut into 1-inch cubes
Microwaved Rice
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| Procedures: |
In a large non-reactive bowl, combine soy, garlic, ginger.
Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover.
Marinate in the refrigerator for 2 hours.
Drain off any excess marinade and dredge the pork in flour and corn starch, seasoned with salt and pepper.
In a large frying pan heat 1-inch of oil to 350 degrees F.
Fry the pork in batches, until golden brown and crispy.
Drain on paper towels. Reserve on a warm plate.
Meanwhile, in a wok, heat canola and sesame oils.
Stir fry the veggies until tender crisp
Add the pork and sweet and sour sauce to the wok and cook until heated through.
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| Notes: |
2018-09-08: We marinated overnight which was too long.
2017-09-09: Excellent. This will re renamed Crispy Pork and accompanied by a variety of sauces. This first time it was served with the recommended stir-fried veggies.
2016-07-19: Our first attempt had the pork overcooked, with insufficient sauce.
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09/28/2018
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