You can use chicken as a substitute .....
Deep Frying Pan with lid
Cast Iron Cooking Pot with lid
Plastic Saran Wrap
2 Mixing Bowls
Serving (eating) Bowls
Note - if you don't have a lid you can use aluminum foil
2/3 cup soy sauce
2 teaspoons finely chopped garlic
1 tablespoon finely chopped ginger
1/4 cup flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 pound pork butt, cut into 1-inch cubes (if you don't want to cut it yourself, the butcher will do it for you)(or use boneless chicken breasts)
Fresh Ground Black Pepper
Vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large diced yellow onion
1/3 cup large diced celery
1/3 cup carrots sliced 1/4-inch thick, on an angle
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1 cup fresh pineapple, cut into 1-inch cubes
In a large bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Cover with plastic wrap. Marinate in the refrigerator overnight.
Next Day - Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper.
In a large deep frying pan heat 1-inch of oil to 350 degrees F.
Fry the pork in batches, until golden brown. Drain on paper towels.
Heat a bowl or dinner plate in microwave for 1 minute, place pork on plate to keep warm.
In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Cover, bring to a simmer, cook on low heat until the pork is tender.
While cooking, make some rice, white rice referred for this dish. Instant rice is okay.
Dip up a large scoop of rice, cover with sweet and sour (pork or chicken)
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
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