Brian Ochieng

Sweet & Sour Pork

Ingredients:

• 1/4 cup soy sauce
• 2 tablespoons dry sherry
• 2 teaspoons sugar
• 1 egg yolk
• 2 lbs boneless lean pork, cut into 1 in pieces
• 10 tablespoons cornstarch, divided
• 3 cups vegetable oil, plus
• 3 tablespoons vegetable oil, divided
• 1 (20 ounce) can pineapple chunks in syrup
• 1/4 cup distilled white vinegar
• 3 tablespoons tomato sauce
• 1 cup water
• 1 large onion, thinly sliced
• 8 green onions, diagonally cut into 1 in pieces
• 1 red bell peppers or 1 green bell pepper, chopped
• 4 ounces fresh mushrooms, quartered
• 2 stalks celery, diagonally cut into 1/2 in slices
• 1 medium cucumber, seeded and cut into 1/4 in wide pieces

Directions:

1. 1
   For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
2. 2
   Add pork; mix to coat well.
3. 3
   Cover and refrigerate 1 hour, stirring occasionally.
4. 4
   Drain pork, reserving marinade.
5. 5
   Place 8 tbsp of the cornstarch into large bowl.
6. 6
   Add pork pieces; toss to coat well.
7. 7
   Heat 3 cups of the oil in wok or large skillet over high heat to 374°F.
8. 8
   Add 1/2 of pork pieces until brown, about 5 minutes.
9. 9
   Drain on paper towels.
10. 10
    Repeat with remaining pork.
11. 11
    Drain pineapple, reserving syrup.
12. 12
    Combine syrup, reserved soy sauce marinade, vinegar and tomato sauce in a small bowl.
13. 13
    Blend remaining 2 tbsp cornstarch and the water in another bowl.
14. 14
    Heat remaining 3 tbsp oil in a wok over high heat.
15. 15
    Add all veggies and stir fry for 3 minutes.
16. 16
    Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
17. 17
    Add pork and pineapple; stir fry until heated through.