Sweet & Sour Pork

Preparation

• 1

  Combine marinade ingredients in a large bowl. Add pork; stir to coat. Set aside for 30 minutes.

• 2

  Stir egg into marinated pork; mix well and set aside.

• 3

  In a medium-size bowl, combine flour and cornstarch; mix well. Coat pork cubes with flour-cornstarch mixture, shaking off excess. Let set for 3-4 minutes.

Cooking

• 1

  Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over high heat until oil reaches about 375 degrees. Add pork cubes, without crowding, and deep-fry 3 to 4 minutes or until pork is no longer pink when slashed, turning occasionally. Lift out and drain on paper towels. Keep warm in a 200 degree oven while cooking remaining pork.

• 2

  Place clean wok over medium-high heat until hot. Add 2 tsp oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant. Stir in vinegar, broth, brown sugar, ketchup, soy sauce, and orange peel; mix well. Add pineapple, lychee fruit, and bell peppers. Cook and toss for about 1 minute or until vegetables are crisp-tender. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

• 3

  Add cooked pork cubes to sauce; stir to coat. Place in a serving bowl. Serve over rice.

Tips

• 1

  To get a head start for entertaining, you may want to deep-fry pork ahead of time and set it aside. Re-fry pork for 1 1/2 to 2 minutes over high heat (360-375 degree) just before combining it with sauce. (The second frying may give you a crispier texture)

• 2

  The secret of a good sweet and sour sauce is the proper balance of sugar and vinegar; adjust to your liking.