Tien-Suan-Ku-Lao-Jou - Sweet-and-Sour Pork

At the end of the recipe, there are instructions for making this dish with shrimp rather than pork.

1 egg, lightly beaten

1 teaspoon salt

1/4 cup cornstarch

1/4 cup flour

1/4 cup chicken stock, fresh or canned

3 cups peanut oil, or flavorless vegetable oil

SAUCE:

1 tablespoon peanut oil, or flavorless vegetable oil

1 teaspoon finely chopped garlic

1 large green pepper, seeded, deribbed and cut into 1/2-inch squares

1 medium carrot, scraped and sliced into 2-inch strips 1/4-inch wide and 1/4-inch thick

1/2 cup chicken stock, fresh or canned

4 tablespoons sugar

4 tablespoons red-wine vinegar

1 teaspoon soy sauce

1 tablespoon cornstarch dissolved in

2 tablespoons cold water

PREPARE AHEAD:

1. Trim the pork of any excess fat and, with a cleaver or sharp knife, cut the meat into 1-inch cubes.

2. In a large bowl, mix together the egg, 1/4 cup cornstarch, 1/4 cup flour, 1/4 cup chicken stock and salt. Set aside.

3. For the sauce, have the oil, garlic, green pepper, carrot, chicken stock, sugar, vinegar, soy sauce and cornstarch mixture within easy reach.

TO COOK:

Just before cooking, add the pork cubes to the egg and flour mixture, and stir until each piece of meat is well coated. Preheat the oven to 250°F. Pour the 3 cups of oil into a wok and set it over high heat. When the oil almost begins to smoke or reaches 375°F on a deep-frying thermometer, drop in half of the coated pork cubes one by one. Fry for 5 to 6 minutes, regulating the heat so that the pork turns a crisp, golden brown in that period without burning. Remove the pork with a strainer or slotted spoon to a small baking dish and keep it warm in the oven. Fry the other half and add to the first batch.

To make the sauce, pour off any oil remaining in the wok or use a 10- inch skillet. Set the pan over high heat for about 30 seconds. Pour in the tablespoon of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke. Add the garlic, then the green pepper and carrot, and stir-fry for 2 to 3 minutes until the pepper and carrot darken somewhat in color. Be careful not to let them burn. Pour in the ½ cup of chicken stock, the sugar, vinegar and soy sauce, and bring to a boil. Cook a moment longer, stirring constantly. When the sauce is thick and clear, pour the entire contents of the pan over the fried pork and serve at once.

SHRIMP VARIATION:

Sweet-and-sour shrimp is made in precisely the same way with identical batter and sauce. Shell and devein 1 pound of fresh or defrosted frozen shrimp and substitute them for the pork in this recipe.