Sweet-and-Sour Pork

Sweet-and-Sour Pork

INGREDIENTS

1 lb. (500g) lean and fat boneless pork

1 tsp. salt or to taste

2 eggs, beaten

3 tbsp plus 1 tsp. ( 50g )cornstarch (corn-flour)

1 medium green pepper

7 oz (200g) bamboo shoots

4 cups (1 litre) vegetable oil for deep-frying

4tsp garlic, sliced

2 tbsp scallions, chopped

For the sauce

4 1/2 tbsp sugar

3 tbsp vinegar

2 tsp. soy sauce

2 tbsp tomato ketchup

1 cup (120ml) water

1/4 tsp. salt, or to taste

2 tsp. cornstarch (cornflour ) dissolved in 2 tsp. water

RECIPE

Wash the pork and cut into diamond-shaped slices about 1 inch (25mm) long. Mix with the salt and let stand for 15minutes, then mix well with the eggs and dry cornstarch.
Halve vertically, seed and wash the green pepper. Cut the green pepper and the bamboo shoots into diamond shapes, the same size as the pork . Set aside.
Heat the oil in a wok over medium heat to very hot, about 375^oF (190^oC). Deep-fry the pork slices until they turn golden brown and float to the surface. Drop the bamboo shoots into the oil and remove immediately, along with the pork. Drain well and set aside.
Make the sweet-and-sour sauce in another pot.
Pour the oil out of the wok, leaving only enough to cover the bottom, about 2 tbsp. Heat to very hot, or until the oil surface ripples. Add the garlic and stir-fry . Then add the scallions and green pepper to blend and add to the wok. Cook, stirring, until thickened. Add the pork. Stir to coat thoroughly. Remove and serve.