Wednesday, March 7, 2012

Sweet and Sour Pork with Rice

½ k. pork tenderloin, sliced into 1"-cubes
1 tsp. rock salt
½ tsp. pepper
1 tbsp. Chinese rice wine
1 tbsp. sesame oil
1 eggwhite, slightly beaten
3/4 cup cassava starch
3 cups canola oil
¼ cup oil (where pork was fried)

2 med. onions, sliced into 8 wedges
1 each red & green bell pepper, cut into 1"-cubes
250 gms. tomato sauce
¼ cup each brown sugar & vinegar
¼ cup cornstarch dissolved in
1 cup juiced from canned pineapple tidbits
1 tsp. rock salt
½ tsp. ground pepper
1 cup pineapple tidbits


Pound pork cubes with the black of a knife to flatten and season with salt, pepper, rice wine and sesame oil.

Coat with eggwhite and dredge in cassava starch (or use cream cornstarch).

Deep fry in oil and drain on paper towels.

To make the sauce:
Sauté in oil in a medium saucepan the onions and bell pepper. When onions separate, add tomato sauce, sugar, vinegar and cornstarch. Season with salt and pepper, stir until boiling.

Toss in the pineapple and cooked pork.

Serve with 6 cups cooked white rice; garnish with celery.

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