recipe for T'ien-suan-ku-lao-jou

I recently received a note requesting the recipe for T"ien-suan-ku-lao-jou (sweet and sour pork) pictured at the following link:  sweet sour pork  The dish was made last March or April as a part of our International Cuisine class.  I thought since someone wanted it I would just go ahead and post it so anyone who might want it could use it.
Hope you enjoy.
Until next time.
Happy eating.
Chef Bartosh
281.756.3949
chef@alvincollege.edu
http://www.alvincollege.edu/culinaryarts/

T’ien-suan-ku-lao-jou (Sweet and Sour Pork)

Yield: 2 – 4 main course servings or 4 – 6 servings as part of a larger meal

1 pound lean boneless pork, preferably butt or shoulder

1 each egg, lightly beaten

1 teaspoon salt

¼ cup cornstarch

¼ cup flour

¼ cup chicken stock

3 cups peanut oil or flavorless vegetable oil

1 tablespoon peanut oil or flavorless oil

1 teaspoon garlic, finely chopped

1 large green pepper, ½” squares

1 medium carrot, cut 2”x1/4”x1/4”

½  cup chicken stock

¼ cup sugar

¼ cup red wine vinegar

1 teaspoon soy sauce

1 tablespoons cornstarch dissolved in 2 tablespoons cold water

METHOD:

1. Trim the pork of any excess fat and cut the meat into 1” cubes.
2. In a large bowl, mix the egg, ¼ cup cornstarch, ¼ cup flour, ¼ cup chicken stock and salt.  Set aside.
3. For the sauce, have the oil, garlic, green pepper, carrot, chicken stock, vinegar, soy sauce, and cornstarch mixture within easy reach.
4. Just before cooking, add the pork cubes to the egg and flour mixture, and stir until each piece is well coated.
5. Preheat the oven to 250-degrees.
6. Pour the 3 cups of oil into a wok and set over high heat.  When the oil almost begins to smoke or reaches 375 degrees, drop in half of the coated pork cubes one by one.  Fry for 5-6 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 baking dish and keep it warm in the oven.  Fry the other half and add to the first batch.
7. To make the sauce, pour off any oil remaining in the wok, or use a 10” skillet.  Set the pan over high heat for about 30 seconds.  Pour in the tablespoons of oil and swirl it about the pan; heat for 30 seconds turning the heat down if the oil begins to smoke.  Add the garlic, then the green pepper and the carrot, and stir-fry for 2-3 minutes until the pepper and the carrot darken somewhat in color.  Be careful not to burn them.  Pour in the ½ cup of chicken stock, the sugar, vinegar, and soy sauce and bring to a boil.  Boil rapidly for 1 minute or until the sugar has thoroughly dissolved.  Immediately give the cornstarch mixture a quick stir to recombine it and add it to the pan.  Cook a moment longer, stirring constantly.  When the stock is thick and clear, pour the entire contents of the pan over the fried pork and serve immediately.

* Variation:  Sweet and sour shrimp is made in precisely the same way – with identical batter and sauce.  Shell and devein 1½ pounds of fresh or defrosted frozen shrimp and substitute them for the pork in this recipe.  Chicken would also be a good substitute.