Sweet and Sour Pork

Sweet and sour pork is thought to have originated in Guangdong province. But now that the Cantonese have flung themselves afar, each place they have landed has its own local variation. This version is Cantonese "gulou yuk". Instead of tougher, fatty cuts of meat with the possibilty of bone, it uses lean pork tenderloin, easier to chew and healthier. A touch of pineapple juice dilutes the orangey flavor. The cornstarch coating is thin enough for the sweet and sour flavors to seep into the meat. The caramelized onions add a complimentary sweetness, and the yellow bell peppers give the final dish a colorful zing.

Ingredients

1. 1 pound pork loin, cut to 1-inch-long, 1/2-inch-thick pieces
2. 1 tablespoon dark soy sauce, or 1 tablespoon light soy sauce and 1/2 teaspoon salt
3. 2 teaspoons rice wine
4. 1 teaspoon sesame oil
5. 1 tablespoon cornstarch
6. 1 tablespoon peanut oil
7. 1/2 of a large red onion, chopped to large pieces
8. 1 yellow bell pepper, chopped to large pieces
9. 2 tablespoons sugar
10. 2 tablespoons orange juice
11. 1 tablespoon pineapple juice
12. 1 tablespoon cider vinegar
13. 1 teaspoon cornstarch, dissolved in 2 teaspoons water
14. Salt to taste
15. Peanut oil for frying
16. 1 cup cornstarch for dredging
17. Cilantro spring for garnish (optional)

Directions

1. Chop the pork loin to 1-inch-wide, 1/2-inch-thick pices. Mix together the soy sauce, rice wine, sesame oil, and cornstarch. Add pork to the marinade and let sit for 30 minutes.
2. In a sauce pot, heat 1 tablespoon peanut oil. Stir-fry onions and peppers for a few minutes until slightly softened and edges of onion begin to brown. Add orange juice, pineapple juice, vinegar, and sugar; simmer liquid on low heat for about 5 minutes. Stir in cornstarch mixture to thicken the sauce, then salt to taste. Turn off heat and keep the mixture warm.
3. Heat a wok about 1/3 of the way with peanut oil until the temperature registers 375 degrees on a deep-fry thermometer. Shake excess marinde off pork pieces, then dredge them one at a time in cornstarch until well-coated. Shake off excess cornstarch. Working in batches, fry pork until cooked through and golden brown on all sides, about 4 to 5 minutes. Transfer pork with a slotted spoon to paper towels.
4. Reheat sauce in the sauce pot. Add pork and carefully stir to coat. Transfer to communal plate and serve with rice.

Notes