Name: Sweet and Sour Pork
Yield: Serves 4 as part of a multicourse meal
Ingredients: 2 large eggs, beaten; 1/4 cup cornstarch; 1/4 cup all-purpose flour; 1 pound boneless pork loin, cut into1-inch pieces; 3 tablespoons water; 2 tablespoons ketchup; 2 tablespoons fresh pineapple juice, or juice from the canned pineapple, or substitute orange juice; 1 1/2 tablespoons cider vinegar; 1 tablespoon Worcestershire sauce; 1 tablespoon soy sauce; 2 tablespoons sugar; 2 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying; 1 tablespoon minced garlic; 1 teaspoon minced fresh ginger; 1 cup fresh or canned bite-size pineapple chunks; Instant-read oil thermometer

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Sweet and Sour PorkDiana Kuan

Sweet and sour are two of the five flavors of classical Chinese cooking (along with salty, pungent, and bitter), and go lo yuk, as the dish is called, is a favorite way to prepare pork in Cantonese cooking. I prefer fresh pineapple here, but if you like your dish sweeter, use canned pineapple and reserve some of the juice from the can to add to the sauce in place of fresh pineapple juice.

Recipe notes

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