Authentic Sweet and Sour Pork Recipe | Easy Homemade Version

INGREDIENTS

1 egg yolk, lightly beaten 1/4 cup soy sauce 1‑1/2 tablespoons dry sherry 2 teaspoons sugar 2 pounds boneless lean pork, cut into 1-inch pieces 10 tablespoons cornstarch, divided 1 can (20 ounces) pineapple chunks in syrup, undrained 1/4 cup rice vinegar 3 tablespoons tomato sauce 1 cup water 1 medium cucumber 3 cups plus 3 tablespoons vegetable oil, divided 1 large yellow onion, thinly sliced 8 green onions with tops, diagonally cut into 1-inch pieces 1 red or green pepper, chopped 4 ounces fresh mushrooms, cut into quarters 2 stalks celery, diagonally cut into 1/2-inch slices Celery leaves and red pepper curls* for garnish *To make red pepper curls, cut additional red pepper into thin strips. Add to small bowl of salted water. Let stand until slightly softened, 1 to 2 hours. Curl pepper strips around finger.

PREPARATION:

1. For marinade, combine egg yolk, soy sauce, sherry and sugar in large bowl. Add meat; stir to coat well. Cover and refrigerate 1 hour, stirring occasionally.
2. Drain meat, reserving marinade. Measure 8 tablespoons cornstarch into large bowl. Add meat; toss to coat well. Set aside.
3. Drain pineapple, reserving syrup. Add syrup to reserved marinade with vinegar and tomato sauce; set aside. Combine remaining 2 tablespoons cornstarch and water in another small bowl; mix well. Set aside.
4. Cut cucumber in half lengthwise; remove seeds. Cut cucumber into 1/4-inch pieces; set aside.
5. Heat 3 cups oil in wok or large skillet over high heat to 375°F. Add 1/2 of meat. Cook until no longer pink in center, about 5 minutes; drain on paper towels. Repeat with remaining meat.
6. Heat remaining 3 tablespoons oil in wok over high heat. Add vegetables; stir-fry 3 minutes. Stir cornstarch mixture. Add to wok with pineapple syrup mixture; cook and stir until sauce boils and thickens. Add meat and pineapple; stir-fry until thoroughly heated. Garnish, if desired.

This recipe appears in: Chinese