North East Chinese Sweet Sour Pork
"A classic dish from North East (Dongbei) China, originating in the city of Harbin, Heilongjiang Province. We were all very impressed with this dish. Source: Chef Martin Yan"
Original is 4 servings
Ingredients
- Marinade
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- Main Ingredients
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- Sweet and Sour Sauce
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- Other Ingredients
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Nutritional
- Serving Size: 1 (378.8 g)
- Calories 522.3
- Total Fat - 31.5 g
- Saturated Fat - 11.5 g
- Cholesterol - 291.5 mg
- Sodium - 806.8 mg
- Total Carbohydrate - 37.2 g
- Dietary Fiber - 2.6 g
- Sugars - 27.9 g
- Protein - 21.5 g
- Calcium - 83.7 mg
- Iron - 3.7 mg
- Vitamin C - 106.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine marinade ingredients in a medium bowl. Add pork and stir to coat. Set aside to marinate for at least 30 minutes, but better if it's longer.
Step 2
Combine sauce ingredients in a small saucepan and set aside.
Step 3
Place egg and cornstarch in separate bowls. Dip pork in egg, then roll in cornstarch, shaking off excess.
Step 4
Add oil into wok to a depth of about 2 inches. Over high heat, bring oil to 360'F. Add pork, a few pieces at a time, and cook, turning occasionally, for about 3 minutes or until golden brown. Lift out and drain on paper towels. Keep warm in a 200'F oven while cooking remaining pork.
Step 5
Meanwhile, cook sauce over medium-high heat, stirring until sauce boils and thickens. Stir in lychee, bell peppers, and pineapple. Reduce heat to low and cook for 1 minute. Arrange pork on a serving platter, pour sauce over pork and sprinkle with scallions. Serve hot.
Tips
No special items needed.
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