Ingredients
- Martin Yan’s Firecracker Sweet and Sour Pork
- 1 cup sweet and sour sauce
- ¼ cup chicken broth
- ¾ lb boneless pork, cut into ¾-inch cubes
- ½ cup cornstarch
- 2 Tbsp cooking oil
- ½ cup diced onion
- ½ cup diced green bell pepper
- ¾ cup pineapple chunks
- 6-8 dried chili peppers
Instructions
- Combine the Sweet and Sour Sauce and the chicken broth in a bowl. Dust the pork with the cornstarch. Place a wok over high heat until hot. Add 1 Tbsp of the oil, swirling to coat the sides. Add the pork and stir-fry until golden brown, about 3 minutes. Remove and drain on paper towels. Keep warm.
- Return the wok to high heat; add the remaining oil, swirling to coat the sides. Add the onion; stir-fry for 2 minutes. Add the bell pepper; stir-fry for 1 minute. Add chili peppers. Reduce the heat to medium high. Add the sauce, stirring until the sauce boils and thickens. Return the pork to the wok and add the pineapple chunks and heat through, about 1 minute.
Recipe: Sweet and Sour Sauce
Ingredients
- ½ cup water
- ½ cup ketchup
- 1/3 cup packed brown sugar
- 1/3 cup orange juice or pineapple juice
- 1/3 cup rice vinegar
- 1 ½ Tbsp soy sauce
- 1 ½ tsp crushed dried red chilies
- 2 Tbsp cooking oil
- 2 Tbsp minced ginger
- 1 ½ Tbsp cornstarch mixed with ¼ cup water
Instructions
- In a bowl, combine the water, ketchup, brown sugar, orange juice, rice vinegar, soy sauce and dried chilies. Place a medium pan over high heat until hot. Add the cooking oil, swirling to coat the sides. Add the minced ginger and cook, stirring until fragrant about 20 seconds. Add the mixture from the first step and bring to a boil and cook until the sugar dissolves. Add the cornstarch solution and cook; stirring until the sauce boils and thickens.
