Sweet and Sour Pork
Sweet and Sour Pork
A. 1 kg. porkloin
1 T white wine or lemon juice
1 tsp salt
½ tsp vetsin
½ tsp pepper
2 T(heaping) cornstarch dissolved in ½ C water
¼ C flour combined with ¼ C cornstarch
Oil for deep frying
B. 2 T oil
1 large onion,cut up
1 large green pepper,cut up
2 small carrots sliced ½ inch thick
½ tsp salt
½ tsp sugar
¼ tsp vetsin
1 C pineapple chunks
C. ¼ C vinegar
/4 C pineapple juice
1/3 C brown sugar
1 T catsup
1 T soy sauce
1 tsp salt
¼ tsp pepper
¼ tsp vetsin
2 T cornstarch dissolved in 1/3 C water
Cut porkloin (A) into 1 inch cubes. Marinate with the next 4 ingredients. Let stand for about 15 minutes put dissolved cornstarch in a small bowl, the flour mixture in another bowl. Heat the oil in a carajay. Dip the pork into the dissolved cornstarch, squeeze out water lightly, then dredge in flour mixture. Shake off excess flour and drop into the hot fat .Fry until light brown. Remove from fat and set aside to cool. Before serving time. Heat again the oil in the carajay and refry the pork, this time, until crisp and brown. Transfer to a plate. Heat the oil (B) in a heated frying pan and stir fry the onion, green pepper and carrots. Add seasonings and immediately remove from the fire. Prepare sweet sour sauce : combine all ingredients under C (except dissolved cornstarch) in a carajay and bring to a full boil. Stir in dissolved cornstarch. When sauce thickens, toss in the fried pork, the vegetables and the pineapple chunks (B) . if desired, sprinkle a few drops of sesame oil before removing from fire. Serve hot.
Sweet and Sour Fish
A. 1 kg. malasugue or barilis fish
1 T white wine or lemon juice
1 tsp salt
½ tsp vetsin
½ tsp pepper
2 T(heaping) cornstarch dissolved in ½ C water
¼ C flour combined with ¼ C cornstarch
Oil for deep frying
B. 2 T oil
1 large onion,cut up
1 large green pepper,cut up
2 small carrots sliced ½ inch thick
½ tsp salt
½ tsp sugar
¼ tsp vetsin
1 C pineapple chunks
C. ¼ C
A. 1 kg. porkloin
1 T white wine or lemon juice
1 tsp salt
½ tsp vetsin
½ tsp pepper
2 T(heaping) cornstarch dissolved in ½ C water
¼ C flour combined with ¼ C cornstarch
Oil for deep frying
B. 2 T oil
1 large onion,cut up
1 large green pepper,cut up
2 small carrots sliced ½ inch thick
½ tsp salt
½ tsp sugar
¼ tsp vetsin
1 C pineapple chunks
C. ¼ C vinegar
/4 C pineapple juice
1/3 C brown sugar
1 T catsup
1 T soy sauce
1 tsp salt
¼ tsp pepper
¼ tsp vetsin
2 T cornstarch dissolved in 1/3 C water
Cut porkloin (A) into 1 inch cubes. Marinate with the next 4 ingredients. Let stand for about 15 minutes put dissolved cornstarch in a small bowl, the flour mixture in another bowl. Heat the oil in a carajay. Dip the pork into the dissolved cornstarch, squeeze out water lightly, then dredge in flour mixture. Shake off excess flour and drop into the hot fat .Fry until light brown. Remove from fat and set aside to cool. Before serving time. Heat again the oil in the carajay and refry the pork, this time, until crisp and brown. Transfer to a plate. Heat the oil (B) in a heated frying pan and stir fry the onion, green pepper and carrots. Add seasonings and immediately remove from the fire. Prepare sweet sour sauce : combine all ingredients under C (except dissolved cornstarch) in a carajay and bring to a full boil. Stir in dissolved cornstarch. When sauce thickens, toss in the fried pork, the vegetables and the pineapple chunks (B) . if desired, sprinkle a few drops of sesame oil before removing from fire. Serve hot.
Sweet and Sour Fish
A. 1 kg. malasugue or barilis fish
1 T white wine or lemon juice
1 tsp salt
½ tsp vetsin
½ tsp pepper
2 T(heaping) cornstarch dissolved in ½ C water
¼ C flour combined with ¼ C cornstarch
Oil for deep frying
B. 2 T oil
1 large onion,cut up
1 large green pepper,cut up
2 small carrots sliced ½ inch thick
½ tsp salt
½ tsp sugar
¼ tsp vetsin
1 C pineapple chunks
C. ¼ C