CHINESE SWEET AND PUNGENT PORK
This recipe is from "The House of Chan Cookbook". The book was published in 1952 and was written by Sou Chan. He owned the famous House of Chan restaurant in New York. My aunt Theresa has made this dish many times and she still has the original book with its worn and yellowed pages. I recently purchased a used copy (much to my joy!) and thought I would post this much loved recipe. Prep and cooking times are approximate. (Depends on how fast you are...lol)
Provided by Silent Rain
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Beat the egg; mix flour, salt, and water with it to form thin batter.
- Pour over pork, mix to coat the pieces, then fry them, piece by piece, in deep, hot oil till browned.
- Drain.
- Mix pineapple, green pepper, vinegar, sugar, 3/4 cup water, and molasses.
- Stir until it boils; add tomato.
- Mix cornstarch with the 1/4 cup water and stir into the sauce.
- Cook till thickened.
- Add pork, stir to mix well, and serve at once.
Nutrition Facts : Calories 461, Fat 22, SaturatedFat 7.5, Cholesterol 133.4, Sodium 394.8, Carbohydrate 40.5, Fiber 1.8, Sugar 22.3, Protein 23.5
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Isisalexis Kennedy
[email protected]The sauce was a bit too sweet for my taste, but overall the dish was good. I would try it again with less sugar in the sauce.
Raylee
[email protected]I made a few substitutions based on what I had on hand and it still turned out great. I used chicken instead of pork and added some chopped vegetables to the sauce. It was a quick and easy weeknight meal that my whole family enjoyed.
Moujahid Ahmed
[email protected]Followed the recipe exactly and the pork came out perfectly. The sauce was delicious and the meat was tender and juicy. My family loved it!
Gift Egbage
[email protected]This recipe is a hit! The pork turned out crispy and flavorful, and the sauce was the perfect balance of sweet and savory. I served it over rice and it was a delicious and satisfying meal. I'll definitely be making this again!