SWEET N’ SOUR PORK…HOLD THE SWEET N’ SOUR (or, PORK WITH CHINESE HOT MUSTARD)
This recipe takes inspiration from China Wok, a proverbially named Chinese take-out spot in Newtown Square, PA, and their Sweet and Sour Pork. This fuss-free constant had no onions or that abominable green pepper; just tender pork batter-crisped and that technicolor red chemical for sweet and sour sauce that came in a half-pint container with my order. I would always toss the sauce for a handful of hot mustard packets in its place as a dip to cut through all that deep-fried richness; I make no exceptions with my recipe.
PREP TIME: About 45 Minutes
Makes 2 – 3 Servings
INGREDIENTS
1 ¾ Lbs - Boneless Pork Loin Country-Style Ribs or Chops, Cut Into 1” Cubes (Fat Removed, If Any)
1 Cup – All Purpose Flour
½ Tbs – Baking Soda
2 Tsp – Garlic Powder
1 Tsp – Granulated Salt
1 Tsp – Distilled White Vinegar
1 ½ Cups – Iced Cold Water
2 Cups – Vegetable Oil
1 Bottle – Chinese Hot Mustard
THE NITTY GRITTY
In a 12” skillet, or non-stick pan, heat oil at medium high. Meanwhile, in a large bowl combine flour, seasonings and vinegar; whisk enough water into mixture for desired thickness or thinness till smooth batter forms. (NOTE: The thinner the batter; the faster the frying.) Add pork to batter; combine to coat. Fry pork in batches, they need their space; otherwise, when the pan is overcrowded, they start to steam and become a greasy mess. Add pork using tongs, or chopsticks, to hot oil; fry on both sides till pork is crisp and golden (about 7 – 8 minutes). Transfer fried pork to a wire rack over a baking sheet to drain oily excess. Serve with Chinese hot mustard and enjoy.
FEBRUARY 9, 2019
