| Chinese Sweet & Sour Pork ~ Sweet & Sour is one of the most popular dishes in China. Many times this dish is spoiled by the use of too much tomato ketchup. 1 pound lean pork ¼ tsp salt ½ tsp black peppercorns, ground (If available use Szechuan peppercorns) 1 tbsp rice wine or dry sherry 4 oz bamboo shoots 2 tbsp flour (all purpose) 1 egg, lightly beaten vegetable oil, for deep-frying For the sauce 1 tbsp vegetable oil 1 garlic clove, finely chopped 1 green onion, cut into short sections 1 small green pepper, seeded and diced 1 fresh red chile, seeded and thinly shredded 1 tbsp soy sauce ~ optional, but is added to the authentic dish 2 tbsp light brown sugar 2-3 tbsp rice vinegar 1 tbsp tomato purée ½ cup superior stock or water (a good chicken broth may also be substituted) 1. Cut the pork into small bite-sized (mahjong) cubes and place in shallow dish. Add the salt, peppercorns and rice wine or dry sherry and set aside to marinate for 15-20 minutes. 2. Drain the bamboo shoots, if canned, and cut them into small cubes the same size as the pork. 3. Dust the pork with flour, dip in the beaten egg and coat one more time with flour. Heat the oil in a preheated wok and deep-fry the pork in moderately hot oil for 3-4 minutes, stirring to separate pieces. Remove and drain. 4. Reheat the oil until hot, return the pork to the wok and add the bamboo shoots. Fry for about 1 minute, or until the pork is golden. Remove and drain well. 5. To make the sauce, heat the oil (1 tbsp) in a clean wok or frying pan and add the garlic, green onions, green peppers, and red chile. Stir-fry for 30-40 seconds, then add the soy sauce (if used), sugar, rice vinegar, tomato purée, and stock or water. Bring to the boil, then add the pork and bamboo shoots. Heat through and stir to mix, then serve. Serves 4 |
 | |  | |  |