Sweet and Sour Pork

1 lb.   PORK    good quality, no fat, boneless meat.  (Butt or loin is
best)
OR 1 lb. BONELESS CHICKEN BREAST
OR 1 lb.  SHELLED SHRIMP (see special shrimp marinade)
A.              1/2 tsp. SALT
                1/2 tsp. SOY SAUCE
                1 Tbsp. CORN STARCH*
                1 Tbsp. COLD WATER
                1 EGG YOLK

B.              1 GREEN PEPPER
                2 CARROTS
                2 ONIONS
                1 can CHUNK PINEAPPLE or fresh if you wish

C.              4 tbsp. VINEGAR
                4 Tbsp. CATSUP
                4 Tbsp. SUGAR
                5 Tbsp. COLD WATER
                5 Tbsp. PINEAPPLE JUICE
                3 tsp. CORN STARCH
                1 tsp. SALT
                1 tsp. TOASTED SESAME OIL

D.              1/2 cup or more CORN STARCH
                4 cups  OIL

Procedure
Pound pork or chicken with back of clever to tenderize, then
cup it into 1" cubes.  Mix it with A and marinate at least 30 minute,
or overnight.  Cut peppers (remove seeds and membranes) into 1"
squares.  Peel carrot and slice diagonally into 1/8" thick slices.
Peel onion and cut into 1" squares.  Drain pineapple.  Set each aside
separately.  Mix C together in a bowl and set aside.  Heat 4 to 6 cups
of oil to deep frying temperature in a deep skillet or wok.  While oil
is heating, individually coat each piece of meat, removing excess
marinade, with the 1/2 cup corn starch.  When oil is hot, add meat and
cook until golden brown, about 4 minutes.  Remove meat from skillet
and drain well.  Put 2 Tbsp. of oil in a clean wok and heat it up good
and hot.  A carrot and cook 1 minute, then add onions for 2 minutes,
green peppers for 1 minute and pineapple for 1 minute -- 5 minutes
total.  Pour in C and cook until thickened.  Turn off heat.  Add meat
and stir well.  Serve immediately.

NOTES:
Special Shrimp marinade -- 1 tsp. salt, 1 tsp. Chinese cooking
wine, 2 egg white, 4 tsp. corn starch

* You can substitute arrowroot for corn starch for a more authentic
dish. Reduce amounts use in recipe by half.

I sometimes make a special variation of this by combining two or three
of the meats into Sweet and Sour Three Delights.
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SWEET AND SOUR PORK #1

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chinese                          Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   lb           Pork steak or 1 lb cooked
                        -ham
   1       tb           Oil (optional)
   1       cn           (20-oz) pineapple chunks
                        -packed in its own juice
   1       c            Liquid - pineapple + water
   1       pk           Brown gravy mix
   3       tb           Vinegar
     1/4   ts           Minced ginger
   1                    Chopped green pepper (opt)

  If you are using pork steak, freeze it just until firm
  and then slice it into very thin strips. For ham, cut
  into long strips about 3/8-inch on a side.
  
  Brown meat in frying pan or wok, use oil if necessary.
  Drain pineapple juice from canned pineapple into a
  measuring cup and add water if necessary to get
  correct amount of liquid. Add this to fry pan or wok.
  Stir in brown gravy mix, vinegar and ginger. Add
  pineapple and green pepper. Simmer about 10 minutes,
  just until liquid begins to thicken. Serve over rice.
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SWEET AND SOUR PORK #2

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chinese                          Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Lean pork
   1       tb           Bacon dripping
   2       tb           Cornstarch
     1/2   c            Water
     1/4   c            Brown sugar
     1/3   c            Vinegar
   1       tb           Soy sauce
   1                    Number 2 can pineapple
                        -chunks
     3/4   c            Sliced green pepper
     1/2   c            Sliced onion

  Cut the pork in 1-1/2 inch strips and brown the pieces
  in bacon drippings. Drain the pineapple and reserve
  the juice. Stir the cornstarch into the water and
  combine it with the sugar, vinegar, soy sauce, and
  pineapple juice. Cook this until it is clear and
  slightly thickened, about 2 minutes.
  
  Add the sauce to the pork and cook for about 1 hour,
  covered, over low heat or until the pork is tender.
  Chill it overnight. Before serving, heat it over a low
  flame until it is hot, then add the pepper, onion, and
  pineapple pieces. Cook for 2 minutes and serve with
  wild rice or a mixture of white and wild rice.
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Title: SWEET AND SOUR SHORT RIBS
 Categories: Chinese, Appetizers, Pork
      Yield: 6 servings
 
  1 1/2    To 2 lb lean short ribs
           Flour
           Salt
           Pepper
      1    Sliced onion
           SAUCE:
    3/4 c  Ketchup
      2 tb Vinegar
      2 tb Worcestershire sauce
      4 tb Soy sauce
    1/4 c  Sugar or 1/2 cup if want
    3/4 c  Water
 
  Flour salt and pepper ribs by shaking in plastic bag;
  lay in roast pan. Cover the top with sliced onion. For
  sauce, mix ketchup, vinegar, worcestershire sauce, soy
  sauce, sugar and water and pour over ribs. Cover and
  bake at 350 degrees for 2 1/2 to 3 hours or until very
  tender. Ribs will have a beautiful glaze.
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SWEET AND SOUR PORK (TIEM SHUEN GEE YOK)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Pork
                Fruits                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Pork fillet
   1       tb           Rice Wine
   1       tb           Soy sauce
     1/2   c            Cornstarch
   1       sm           Carrot
   1       lg           Green pepper
   2       sl           Canned pineapple
   4                    Chinese dried mushrooms
   1       cl           Garlic
     1/4   c            White vinegar
     1/2   c            Water
     1/8   ts           Black pepper
   1       tb           Soy sauce
   1       tb           Salt
   5       tb           Sugar
   1       t            Dried chili pepper
   1       tb           Cornstarch
   1       tb           Water
                        Oil for deep frying
   2       tb           Oil

  PREPARATION:
  
  Cut pork into 3/4-inch cubes.  Mix the sherry and 1
  tablespoon soy sauce together, and add to the pork.
  With your fingers rub the mixture into meat.  Still
  using your fingers, roll the cubes in about 1/2 cup
  cornstarch until thoroughly dredged but not too
  thickly covered.  (The fineness of the end result of
  this recipe depends on the meat's being crisp -- never
  soggy.)  Cut the carrot on the diagonal into 1/4-inch
  slices. Cut the green pepper in half; remove seeds and
  cut into 1-inch squares. Cut the pineapple slices into
  1/2-inch wedges.  Wash the Chinese mushrooms and soak
  in warm water for 30 minutes.  Drain, remove stems.
  Cut into 1/2-inch strips. Smash, peel, and mince
  garlic.  Combine garlic, carrots, green pepper,
  pineapple, and mushrooms.  Combine vinegar, 1/2 cup
  water, black pepper, 1 tablespoon soy sauce, salt,
  sugar, and chili pepper. In a cup, mix 1 tablespoon
  cornstarch with 1 tablespoon water.
  
  COOKING:
  
  Heat oil in deep fry pan to 375-degrees.  Cook pork
  cubes a few at a time until very light brown, about 5
  minutes.  Stir with a chopstick occasionally so that
  the cubes do not touch each other.  Drain on paper
  towels, and keep hot in low oven (200-degrees).
  Repeat this process, cooking pork in hot oil until
  cubes float and are golden brown -- 2 to 3 minutes.
  (This double cooking insures that the meat will be
  crisp.)  Heat the water-vinegar mixture in small
  saucepan.  In a medium-sized skillet or wok, heat 2
  tablespoons of oil at high heat.  Add
  vegetable-pineapple mixture and stir-fry for 4
  minutes.  Add the hot water-vinegar mixture to the
  vegetables and stir well.  Add the cornstarch mixture,
  and cook and stir until thickened, about 1 minute.
  Pour sauce over pork cubes and mix.
  
  SOURCE: ORIENTAL COOKING by Schryver
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Sweet & Sour Sauce

3/4 cup water
3/4 cup brown sugar
1/2 cup cider vinegar
3    Tbs. cornstarch
2    Tbs. soy sause
1/4  cop water...........
Directions,
Bring 3/4 cup water to boil. add sugar, stirring, and cook another min. 
to dissolve. 
Add vinegar,cook one more min.
Meanwhile blend cornstarch, soy sause, and remaining cold water to form 
a paste.
Than stir in to thicken.
Note .Because of the vinegar. the sause is best prepared in enamel pans.
 
One variation is to add 2 Heaping teaspoons ketchup.
Some sliverd water chestnuts
1/2 green pepper cut into thin strips.  
                                          
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 Sweet and Sour Pork                                                           

1 lb Pork butt cut into 1-inch
           -pieces

MMMMM-----------------------MEAT MARINADE----------------------------
      1 tb Sherry
      2 tb Water
      2 tb Kikkoman soy sauce
      4 ts Flour
      4 ts Cornstarch
      1    Green pepper, cut into 1/2
           -inch chunks
      1    Onion, cut into wedges
     12    Maraschino cherries
      1 c  Canned lichee
      1 c  Pineapple chunks

MMMMM-----------------------SAUCE MIXTURE----------------------------
    1/2 c  Brown sugar
    1/2 c  Vinegar
      1 ts Salt
      4 tb Catsup
    3/4 c  Pineapple juice
      4 ts Cornstarch
 
  Had a house guest last week++an old friend who likes my Chinese
  cooking, but tends to prefer the tamer stuff++you know, things
  without tentacles or feet.  So I whipped up a batch of this
  excellent, quick and easy sweet and sour pork.  It's a long time
  favorite that I haven't cooked for a some time.  Been too busy with
  Thai and Vietnamese food to make it. It was just as excellent as I
  remember it being and I actually improved on it with a couple of
  substitutions.
  
  I used 1/2 cup palm sugar instead of 1/2 cup brown sugar.  Palm sugar
  has a rich, complex and addicting taste while being a little less
  cloyingly sweet than regular sugars.  It gives a taste that's
  "exotic" without being obvious.  Where the recipe calls for 3/4 cup
  pineapple juice I used 3/4 cup of the juice from some brandied
  peaches I made.  I made 'em months ago and froze the leftover juice
  specifically to use in a sweet and sour dish. (This is a good thing
  to do with any sweet fruity type juice.)
  
  I left out the maraschino cherries++bleechhhhh!++and substituted a
  red bell pepper for the color contrast.  The only thing even faintly
  exotic in the recipe is the canned lichees (also a good juice to save
  for sweet and sour stuff) and that can be omitted if you can't find
  them++or use canned apricots or whatever instead.  You could also use
  longans or rambutans, which are close relatives of lichee, quite
  successfully.
  
  Yield: 6 servings
  
  PREPARATION:  Drain fruits, prepare sauce mixture.  Marinate pork in
  meat marinade for 1/2 hour.
  
  COOKING:  Deep fry pork cubes in a wok for about 3 to 4 minutes until
  golden brown.  Drain.  Pour all the oil back into the bottle.  Add
  sauce mixture into wok and stir until thickened.  Add green pepper
  and onions and cook for 2 minutes.  Add pork cubes and stir until
  heated through. Add fruits and stir until they're coated with the
  sauce.
  
  DO-AHEAD NOTES:  Cook through making the sauce.  Just before serving,
  add pork, vegetables and fruit according to directions.
  
  From "The Chinese Village Cookbook." A practical guide to Cantonese
  country cooking.  Rhoda Yee, Yerba Buena Press, San Francisco.  1975.
  Posted by Stephen Ceideberg; March 11 1991.
 








