Sweet-and-sour pork Joyce Chen style. Is there any other?

Not just for Chinese New Year

(adapted from Joyce Chen, who taught Poppy to cook Chinese style in Cambridge in the sixties)

Meat

2 cups (1 pound) cubed, lean pork, free of gristle and fat

1 tablespoon dry sherry

1 tablespoon soy sauce

3 tablespoons corn starch

½ teaspoon salt

2 cups cooking oil

1. Mix all above ingredients (except oil) thoroughly in a large bowl.

2. Separate pieces and fry in the oil (350°F.) until well done and crisp on edges (about 8 minutes).

3. Drain oil from fried pork and spread pieces out on absorbent paper.

4. Keep in warm place or low oven.

Sweet and Sour Sauce

2/3 cup sugar

¼ cup catsup

1/3 cup water or pineapple juice

½ cup vinegar

2 tablespoons soy sauce

Mix above ingredients together well and set aside.

Prior to serving time, assemble the following:

1 clove crushed garlic

1 tablespoon cooking oil

2 tablespoons cornstarch (mix with 1/3 cup water)

1 cup pineapple chunks –drained well

Heat sauce pan with oil. Brown garlic in oil and then discard.

Add sugar and vinegar mixture until the mixture starts boiling.

Stir in cornstarch mixture, stirring constantly until it thickens and becomes translucent.

Add pineapple chunks first, then the fried pork.

Mix well.

Serve immediately.

Any questions, probably best to email them to our resident “Chinese” chef — Peter.

You can find the above recipe by tapping here on the Home Cookin’ index.

Back Home