Post by southernpawsc on Jan 5, 2005 7:35:41 GMT -6
This is a recipe that I found in a "Taste of Georgia" cookbook. It came from the wife of a Colonel who was overseas during WWII, and was served this by "Madame Kung" in China. He liked it so much, that he requested his friend, Gen. Ho Shi Li, to obtain it for him.
The sauce (recipe follows) is a sweet and sour sauce, very simple, but not red or pink, and not thick like normal americanized sauce. The whole thing was also a lot easier than what I first thought before I did it.
Fried Pork: (I'm not much of a measurer, so these are rough guesses)
1 lb.Pork
handful of Carrot (shredded, shoestring or diced)
1 Onion, bell pepper or celery, or all (I only used carrot and onion in mine)
some oil
1/2 cup flour
dashes salt & pepper
dashes soy sauce
(soy or Dale's type marinade to marinate in before hand, which is optional)
Improvise as you need to, but this is what I used and did.
You could use any somewhat tender pork that doesn't require cooking for a long time in order to tenderize. Also, I would try this with chicken or steak.
I had 3 boneless, thick cut pork chops that I was marinating in Dale's seasoning to pan fry or grill. Since the recipe called for cooking the pork in salt, pepper and soy, these were fine. I cut the pork chops on the bias, in semi-thin strips. Salt and peppered them, and sauted them in enough hot oil to keep them from sticking and added a few splashes of soy sauce. The recipe called to completely cook them, but I will undercook them next time. I removed the pork chops from the liquid and toss them in flour (I used plain unseasoned flour). Add shoestring carrots and sliced onion (or peppers and celery) to the liquid in the pan and tossed them until almost cooked. Add a little more oil to the vegetables, then re-add the coated pork, toss and broil in the oven (on broil close to the top element) for 5-10 minutes until browned and/or cooked to your preference. During this 10 mins, I took them out about 3 times and tossed them.
Sauce:
1 cup sugar
3/4 cup white vinegar
1 tsp salt
1 tsp soy sauce
1 tsp lemon juice
1 tsp catsup
1 tsp garlic (minced or finely chopped)
Mix all ingredients and heat thoroughly. I simmered mine a while to soften the garlic, and stirred often to avoid scorching.
I served with sticky, short to medium grained rice with soy and the sweet and sour sauce on the side.
The sauce (recipe follows) is a sweet and sour sauce, very simple, but not red or pink, and not thick like normal americanized sauce. The whole thing was also a lot easier than what I first thought before I did it.
Fried Pork: (I'm not much of a measurer, so these are rough guesses)
1 lb.Pork
handful of Carrot (shredded, shoestring or diced)
1 Onion, bell pepper or celery, or all (I only used carrot and onion in mine)
some oil
1/2 cup flour
dashes salt & pepper
dashes soy sauce
(soy or Dale's type marinade to marinate in before hand, which is optional)
Improvise as you need to, but this is what I used and did.
You could use any somewhat tender pork that doesn't require cooking for a long time in order to tenderize. Also, I would try this with chicken or steak.
I had 3 boneless, thick cut pork chops that I was marinating in Dale's seasoning to pan fry or grill. Since the recipe called for cooking the pork in salt, pepper and soy, these were fine. I cut the pork chops on the bias, in semi-thin strips. Salt and peppered them, and sauted them in enough hot oil to keep them from sticking and added a few splashes of soy sauce. The recipe called to completely cook them, but I will undercook them next time. I removed the pork chops from the liquid and toss them in flour (I used plain unseasoned flour). Add shoestring carrots and sliced onion (or peppers and celery) to the liquid in the pan and tossed them until almost cooked. Add a little more oil to the vegetables, then re-add the coated pork, toss and broil in the oven (on broil close to the top element) for 5-10 minutes until browned and/or cooked to your preference. During this 10 mins, I took them out about 3 times and tossed them.
Sauce:
1 cup sugar
3/4 cup white vinegar
1 tsp salt
1 tsp soy sauce
1 tsp lemon juice
1 tsp catsup
1 tsp garlic (minced or finely chopped)
Mix all ingredients and heat thoroughly. I simmered mine a while to soften the garlic, and stirred often to avoid scorching.
I served with sticky, short to medium grained rice with soy and the sweet and sour sauce on the side.