Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Pork - Sweet And Sour Pork
Famous Authors (View All Authors)
Asian - Pork -  Sweet And Sour Pork Post by :nu2uinfo Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1664

Click below to download : Asian - Pork - Sweet And Sour Pork (Format : PDF)

Asian - Pork - Sweet And Sour Pork

1 lb. lean pork, skinned and trimmed of excess fat
1 tsp. thin soy sauce
1/2 egg, slightly beaten
1/2 tsp. salt
3 tbsp. cornstarch
Peanut oil for frying
2 1/2 tbsp. corn oil
1 clove garlic, peeled and minced
1 onion, skinned and roughly chopped
1 green pepper, halved, seeded, and diced
4 ounces canned pineapple chunks, drained, reserve juice

Sauce:
2 tsp. potato flour
4 tbsp. water 4 tbsp. reserved pineapple juice
3 tbsp. rice or wine vinegar
4 to 4 1/2 tbsp. sugar
2 tbsp. tomato ketchup
1 1/2 tsp. Worcestershire sauce


Prepare Sauce: In a bowl dissolve potato flour in the water and reserved pineapple juice. Add the vinegar, sugar, salt, soy sauce, ketchup and Worcestershire sauce; blend well. Set aside.

Cut the pork into equal sized 1" pieces. Put into a bowl. Add salt and soy sauce and let marinate for 30-60 minutes. Stir in beaten egg and coat meat thoroughly. Dredge pork, piece by piece with the cornstarch, making sure all the meat is evenly coated.

Half fill your wok with oil. Heat to temperature of 325º or until a stale piece of bread browns within 60 seconds. Add pork pieces and deep-fry for about 1 minute or until golden brown. Use chopsticks to separate the pieces as they cook. Remove and drain on paper towel lined dish.
Prepare a deep frying pan or saucepan by heating and adding 1 1/2 tbsp. oil. Swirl around the pan. Add the garlic and onion, mix around a few times, add green pepper. Stir fry about 2 minutes over medium heat. Season with a bit of salt if desired. Add pineapple chunks. Pour in prepared sauce and bring to a boil slowly, stirring constantly.

Kit recommends deep frying the pork yet again. She suggests doing this for 2-3 minutes per batch.
If you like this book please share to your friends :
NEXT BOOKS

Asian - Pork -  Szechuan Style Bbq Pork With Tofu Ad Pea Pods Asian - Pork - Szechuan Style Bbq Pork With Tofu Ad Pea Pods

Asian - Pork -  Szechuan Style Bbq Pork With Tofu Ad Pea Pods
1 C sliced BBQ pork 1 cake tofu (soft or regular) sliced domino size 1 C pea pods (fresh, not frozen), strings removed vegetable oil Seasonings: minced garlic to taste (a minimum of 1 tsp) minced ginger to taste (about 1/2 - 1 tsp) 2 minced or shredded scallions (or an equal amount of leek) Szechuan hot bean sauce (1 Tbs or a little more should be about right for most tastes) Sauce: 1 - 2 Tbs Chinese dark soy sauce 1 T dry sherry salt (optional - remember that the hot bean and soy sauces are quite salty) pinch sugar
PREVIOUS BOOKS

Asian - Pork -  Spicy Sichuan Noodles Asian - Pork - Spicy Sichuan Noodles

Asian - Pork -  Spicy Sichuan Noodles
Spicy Sichuan Noodles (Dan Dan Mian) Serves 4 as a main course If you cannot find Asian noodles, linguine may be substituted. If you are using natural peanut butter or Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 cup of chicken stock. Also note that the amount of sauce will coat 1 pound of fresh noodles but only 12 ounces of dried noodles, which bulk up during boiling. 8 ounces ground pork 3 tablespoons soy sauce 2 tablespoons dry sherry Ground white pepper 2 tablespoons oyster-flavored sauce 4 tablespoons peanut butter
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT