Grandpa Joe's
Sweet and Sour Pork

Inspired by a similar dish prepared by Chef Martin Yan.

About this recipe

My repertoire of Chinese dishes is very limited, but I am very proud of this one.  Some Sweet and Sour recipes produce overly sweet sauces, but this one uses cherry juice (one of my favorite ingredients).  The result is a perfect balance of acidity and sweetness.

Ingredients

  • 1 pound pork sirloin
  • 1 red bell pepper
  • 1 onion
  • 8 ounces pea pods
  • 8 ounces water chestnuts, sliced
  • 8 ounces bamboo shoots, sliced
  • 3 scallions
  • ¼ cup brown sugar
  • ¼ cup rice wine vinegar
  • ¼ cup cherry juice
  • 2 tablespoons cornstarch
  • soy sauce
  • dry sherry
  • peanut oil

Directions

  1. Slice the pork across the grain into 2½-inch by ¼-inch strips and place in a small glass bowl.  Add 2 tablespoons each of soy sauce, dry sherry, and rice wine.  Cover and refrigerate for one hour.
  2. Meanwhile, slice the pepper and onion into 1-inch square pieces.  Cut the pea pods in half.  Set the vegetables aside.
  3. Mix the sugar, vinegar, cherry juice, cornstarch, and 2 tablespoons soy sauce in another glass bowl.  Mix well and set aside.
  4. When preparations are completed, preheat a wok over high heat.  Add the peanut oil and, when hot, add the pork and its juices.  Stir-fry until nicely browned.  Remove the pork and set aside.
  5. Add more oil if necessary and then stir-fry the green pepper and onion for 2 to 3 minutes or until crisp and tender.  Add the water chestnuts and pea pods, and mix thoroughly. 
  6. Return the pork to the wok and add the sweet and sour sauce.  Bring to a boil and cook about 1 minute, or until thickened, stirring constantly. t
  7. Serve over Brown Rice, garnished with chopped scallions.
Sweet and Sour Pork served over Brown Rice and garnished with green onion and a few Maraschino cherries.

Notes

  • I like garnishing this dish with chopped green onion.
Posted: February 2015.