Subj : Sweet & Sour Pork
To   : All
From : Ben Collver
Date : Tue Jan 30 2024 13:16:59

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sweet & Sour Pork
 Categories: Chinese, Pork
      Yield: 1 Batch

      1 lb 2 oz Chinese-style pork
           -spareribs (500 g)
    1/4 ts Salt
    1/4 ts Freshly ground black pepper
      1 ts Sugar
      1 tb Chinese spirit (Mou Tai)
      1    Egg yolk; beaten
      1 tb Corn starch
           Oil; for deep-frying

MMMMM---------------------------SAUCE--------------------------------
      1 tb Oil
      1 sm Green capsicum (pepper);
           -shredded
      3 tb Sugar
      2 tb Clear rice vinegar
      1 tb Light soy sauce
      1 tb Tomato puree
    1/4 ts Roasted sesame oil
  2 1/2 tb Chicken stock (50 ml)
      2 ts Corn starch

  Ask the butcher to cut the slab of spareribs crosswise into thirds
  that measure 4 to 5 cm (1-1/2 to 2") in length, or use a cleaver to
  do so yourself. Put the pieces in a bowl with the pepper, sugar, and
  Chinese spirit. Marinate in the fridge for at least 35 minutes,
  turning occasionally.

  Blend the egg yolk with the corn starch and add enough water to make
  a thin batter. Remove the spareribs from the marinade and coat them
  with the batter.

  Fill a wok to one-quarter full of oil. Heat the oil to 180 C
  (350 F) or until a piece of bread fries golden brown in 15 seconds
  when dropped in the oil. Fry the spareribs in batches for 5 minutes
  until they are crisp and golden, stirring to separate them, then
  remove and drain. Reheat the oil and fry the spareribs again for 1
  minute to darken their color. Remove and dry well on crumpled paper
  towels. Keep warm in a low temperature oven.

  To make the sauce, heat a wok over high heat, add the oil until very
  hot. Stir-fry the capsicum for a few seconds, then add the sugar,
  vinegar, soy sauce, tomato puree, sesame oil, and stock, and bring to
  a boil. Combine the corn starch with enough water to make a paste,
  add it to the sauce and simmer until thickened. Add the spareribs and
  toss to coat with sauce. Serve hot.

  Recipe by A Little Taste of China

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