Chinese Take-Out Sweet-And-Sour Pork - cooking recipe

Ingredients

1 lb pork tenderloin, cut into bite-sized cubes
1 tablespoon rice wine or 1 tablespoon dry sherry
2 teaspoons soy sauce
1/4 teaspoon szechwan pepper or 1/4 teaspoon fresh ground black pepper
2 -3 cups peanut oil or 2 -3 cups vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup cider vinegar
1/2 cup chicken stock
1 tablespoon soy sauce
2 teaspoons dark sesame oil
1/2 teaspoon chili-garlic sauce
1/3 cup unbleached all-purpose flour
2 tablespoons cornstarch
1 egg white
1 tablespoon vegetable oil
1 pinch salt
1 garlic clove, minced
1 green bell pepper, cut into 1-inch squares (1 cup)
1 red bell pepper, cut into 1-inch squares (1 cup)
1 small onion, cut into 1/2-inch slices (1 cup)
5 slices pineapple, cut into 1-inch squares
white rice, # 318419 for serving
2 green onions, thinly sliced, for garnish

Preparation

In a medium bowl, toss the pork with the wine, soy sauce, and pepper. Marinate for at least 15 minutes.
Fill a wok or large frying pan with 3 inches of oil and heat to 360\u00b0.
In a bowl, combine the ketchup, sugar, cider vinegar, stock, soy sauce, sesame oil, and chili sauce. Set aside.
In a separate bowl, combine the flour, cornstarch, egg white, vegetable oil, salt and 1/4 cup water to form a batter. Dip the pork in the batter, then carefully add about 10 pieces of pork to the wok and fry for 3 minutes. Remove the cooked pork with a slotted spoon and drain on paper towels. Continue to dip and cook the remaining pork in the same manner. (If you would like the pork to be extra-crispy, fry it again in small batches for 1 minute. Be careful not to let the oil's temperature drop below 350\u00b0 or the pork will absorb oil).
Pour off all but about 3 tablespoons of the oil in the wok or heat another pan with 3 tablespoons of oil. Add the garlic to the pan and cook for about 30 seconds, being careful not to burn it, then add the bell peppers, onion, and pineapple. Stir-fry the vegetables until they begin to soften, about 3 minutes.
Stir the reserved sauce and add it to the vegetables along with the fried pork. Toss until the sauce lightly coats the vegetables and meat.
Serve hot with rice and garnished green onions.