Cookbook:Sweet and Sour Chinese Pork

Jing du or sweet-and-sour pork is a Chinese dish of fried and glazed pork.

Meat

 * 1 America's cut pork (boneless loin roast) per person, cut in 1-inch squares and pounded flat

Marinade

 * 3 tbsp dry sherry or Chinese rice wine
 * 2 tbsp soy sauce
 * 2 tsp cornstarch

Sauce

 * ¼ cup catsup
 * 2 tbsp rice vinegar
 * 1 tbsp soy sauce
 * 1 tbsp Worcestershire sauce
 * ½ tsp hot pepper or chili-garlic sauce
 * 1 tbsp sugar
 * 1 egg, lightly beaten
 * 2 tsp cornstarch
 * ¼ cup extra-light olive oil or vegetable oil
 * 1 tsp minced ginger
 * 1 tsp minced garlic
 * 1 tbsp cilantro (optional)

Procedure

 * 1) Mix the marinade ingredients in a large bowl and add the meat. Mix well to cover the meat and refrigerate for 2 hours (or overnight).
 * 2) Combine sauce ingredients and set aside.
 * 3) Remove pork from refrigerator and remove excess liquid (if any).
 * 4) Beat egg and cornstarch and cover meat mixing well.
 * 5) Place 2 tbsp oil in a wok and cook half the meat until no longer pink when slashed (about 2 minutes).
 * 6) Remove meat, add remaining oil, and cook remaining meat.
 * 7) Set cooked meat aside and discard pan drippings.
 * 8) Add ginger and garlic to wok, stirring and cooking until fragrant.
 * 9) Return pork to wok quickly stirring and add the sauce (stand back when adding sauce or it will really clear your sinuses).
 * 10) Stir meat and sauce until meat is well covered, serve immediately.

Notes, tips, and variations

 * Extra light olive oil is used to avoid adding olive oil flavor to the dish.