Sweet and Sour Pork

October: National Pork Month

Chinese take-out is a fast and easy meal option when life gets too busy and hectic for us to cook at home. Sometimes, we are disappointed in the sweet and sour pork we usually order because 1) there seems to be more coating covering less meat, 2) the sauce is a super-saturated and unnaturally fluorescent red color and 3) the vegetables tend to have lost their crispness and fresh flavors. Homemade sweet and sour pork is tastier yet a tad time-consuming. But it is worth the effort when “going gourmet instead of take-away.” Try cooking this classic Chinese recipe when time allows and when observing National Pork Month.

Recipe

(Adapted from “Taste of Hawaii” by The Honolulu Advertiser)

For the marinade

• ½ pound pork shoulder or butt, cut into 1-inch cubes
• ¼ teaspoon sugar
• ¼ teaspoon sesame oil
• ¼ teaspoon salt
• 2 teaspoons sherry
• 1 teaspoon oyster sauce
• 1 teaspoon soy sauce
• 1 egg
• dash pepper

Directions

Cut the pork into 1-inch cubes. Make the marinade by combining in a large bowl the sugar, sesame oil, salt, sherry, oyster sauce, soy sauce, egg and pepper. Soak the pork for at least an hour. Reserve the marinade to mix with the batter.

For the batter

• 1 egg
• ½ cup cornstarch
• 1 teaspoon water

Directions

Remove the pork from the marinade. In the marinade bowl, add the egg, cornstarch and water. Mix well and return the pork to the marinade. Deep fry in hot oil until the pork pieces are cooked through and the batter becomes golden brown. Drain on paper towels and keep warm.

For the sweet and sour sauce

(Adapted from Chinese Cooking by Drake Publishers Inc.)

• ½ cup sugar
• ½ cup vinegar (we use cane sugar vinegar)
• 2 tablespoons soy sauce
• 2 tablespoons sherry
• 3 tablespoons ketchup
• 2 tablespoons constarch
• ½ cup water or pineapple juice, drained from the can
• 1 teaspoon oil
• 1 clove garlic, crushed
• 1 bell pepper, cut into 1-inch pieces
• 1 small onion, quartered
• 1 large tomato, cut into 1-inch pieces
• 1 (8 ounce) can of pineapple chunks, drained (reserved)

Directions

Prepare the vegetables. Set aside with the drained pineapple chunks. Bring to a boil over the stove top the sugar, vinegar, soy sauce, sherry and ketchup. Reduce the heat to simmer. In a cup, mix the cornstarch with the water or pineapple juice to make a smooth paste. Stir into the sauce until thickened. Remove from heat.

In a separate skillet, heat the oil. Saute the garlic, then gently mix in the bell peppers onions, tomatoes and pineapple for 3-4 minutes. Do not overcook to retain the freshness of the vegetables. Discard the garlic. Add the vegetable and pineapples to the sauce until everything is well coated. Arrange the fried pork pieces on a platter. Pour the sauce mixture over them. Serve hot with steamed white rice or noodles.

Notes

• Thanks to Sister Durie K. for giving us her “antique” cookbooks, “Taste of Hawaii” (1985), compiled by Mary Cooke, former food editor at The Honolulu Advertiser, and “Chinese Cooking” (1973), published by Drake Publishers Inc.
• Plan ahead for each step in this recipe. Marinate the pork early in the cooking process. The sauce can be made beforehand and reheated before adding the fresh vegetables and pineapples to save time.