I think this dish is originally from China, but we Koreans love it so much that we have made it our own. The combination of the crispy deep fried pork and the tangy sauce is what makes this dish a winner. Goes great with steamed white rice and any other side dishes you may have lurking in your frig such as spicy kimchi or fresh bean sprout salad.
-1 kg pork
-Salt & pepper
-1/2 red pepper
-Small bowl of pineapples
-Cooking oil for deep fry
-Corn starch mixture: 1 cup corn starch, 1/2 cup water, 1 egg white
-Sweet & sour sauce: 2 cups of hot water, 8 tbsp sugar, 6 tbsp white or apple vinegar, 1 tsp soy sauce
-Cut pork into thin strips. Season with salt and pepper.
-Combine and mix corn starch mixture, mentioned above. Set aside 2 tbsp of this mixture for the sweet & sour sauce.
-Add meat to the mixture and mix well so that everything is well coated.
-Deep fry pork until golden and crispy. Place fried pork on paper towel to soak up the excess oil.
-Combine ingredients of the sauce mixture, mentioned above, in a sauce pan.
-Over medium heat stir the mixture for about 3-5 minutes.
-Add red peppers and pineapple.
-Add the 2 tbsp of the cornstarch mixture you set aside. Stir often as the sauce will thicken quite quickly.
-Add the sauce to the deep fried pork and serve immediately.
-Add other vegetables into the sauce such as onions, zucchini, mushrooms, etc.
-Deep fry the beef in advance and prior to serving, deep fry once again before adding the sauce. This makes them extra crispy.
-Substitute pork for beef.
-Substitute pork for beef.
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