Sweet-and-Sour Pork
Adding cornstarch and water is a quick way to thicken the sauce. Always mix the cornstarch with water in a small bowl first. Never try adding the cornstarch directly to the sauce.
INGREDIENTS | SERVES 2–4
- 1 pound lean boneless pork
- ½ large green or red bell pepper
- ¼ cup baby carrots
- 1 green onion, optional
- ⅓ cup white vinegar
- 2 tablespoons ketchup
- 3 tablespoons granulated sugar
- ⅓ cup, plus 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
Cut the pork into cubes. Wash and drain all the vegetables. Cut the bell pepper into cubes, and cut the baby carrots in half. Dice the green onion, if using.
In a small bowl, combine the vinegar, ketchup, sugar, and ⅓ cup water, and set aside.
Heat the oil in a frying pan on medium to medium-high heat. When the oil is hot, add the pork cubes and brown. Drain off the fat from the pan and add the sauce. Reduce heat to medium-low, cover, and simmer for 45 minutes or until tender.
Combine the cornstarch and 2 tablespoons water in a small bowl. Increase heat to high and add the cornstarch mixture, stirring to thicken. Reduce heat to medium and add the green pepper and carrots.
Cover and simmer for 10 minutes or until the vegetables are tender. Stir in the green onion if using. Serve hot over rice.
Frying Meat First
Many recipes such as Simple Pepper Steak call for the meat to be fried first, then removed from the pan and added back in the final stages of cooking. This cooking technique serves 2 purposes. Besides ensuring that everything is thoroughly cooked, it keeps the meat from overpowering the other ingredients, so that all the flavors come through.
