Friday, June 17, 2011

Sweet and Sour Crispy Pork with Pineapple and Mushrooms

So, this is basically one of the best dishes I know how to make. I really love Chinese food, and ate so much Chinese food growing up, that when left to my own devices, I seem to want to make Chinese food. I think this style of cooking would be Cantonese, I think. I'm not really an expert though on such things. A couple of key things to keep in mind with this dish... after frying the battered pork, put the cooked pieces in a 320F oven until ready to serve, also keep the sauce separate from the battered pork until serving. It maintains the deliciousness of both components. Also, it's really important, if shallow frying, to fry in small batches, turn the meat often, and to spoon small amounts of additional batter onto the pork as its frying. Also, I think there is a wide margin for variance in the sauce as long as it has nice sweet and sour flavours.

Look at that saucy pile of delicious mushrooms and fresh pinapple.

Just look at all that meat. So smooth. So fine.



2 Pork Tenderloins (Medium Small Chunks)
2 Cups Corn Starch
2 Eggs
1 Tbsp Sesame Oil
1 Tsp White Pepper
2 Tsp Ground Ginger
1 Tbsp Granulated Garlic Powder
Salt and Pepper
Beef Stock


1/2 Fresh Pinapple (Medium Dice)
2 Small Carrots (Finely Sliced)
1/2 Onion (Large Slices)
1 Portobello Mushroom (Large Chunks)
8 Medium White Mushrooms (Thickly Sliced)


250ml Cantonese Garlic Chili Chicken Sauce
30ml Oyster Sauce
80ml HP Sauce
30ml Rice Wine Vinegar
10ml Sesame Oil


1. Add the corn starch, spices and oil to a mixing bowl and beat the eggs into it, once it is well mixed, add the pork. The batter should be thick and coat the meat well. If it's too thick to stir, add small amounts of beef stock until it loosens enough to stir, but still thick enough to coat the meat. Cover and place in fridge to chill for at least 30 minutes before frying.

2. Heat frying oil to 375F, carefully spoon battered meat into hot oil, do not overcrowd. Turn meat often, spoon small amounts of additional batter onto meat as it frys, turn meat to quickly set extra batter. Cook until batter is nicely browned. Remove to plate, and repeat until meat is cooked. Slide the cooked battered pork on a baking sheet into a 320F oven for about 20 minutes before serving. Sprinkle lightly with salt and pepper after removing it from the oven.

3. While the meat is in the oven, prepare the sauce. Heat sesame oil in a work on high heat. Add the carrots and onions. Stir fry and cook for about a minute. Add the mushrooms, stir fry for about another minute. Add the combined liquid ingredients to the work. Cook for 30 seconds. Add the pineapple. Remove from heat, set aside until serving.

Serve with jasmine rice.

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