When you consider that the Chinese character for home is a combination of the characters for roof and pig - that is to say, a home is a roof over a pig - you get a sense of the importance of pork in Chinese cookery. A classic way to enjoy it is with Sweet and Sour Pork.
Sweet & Sour Pork
Adapted from Martin Yan's Chinatown Cooking
Serves 4 (with rice)
3/4 lb pork tenderloin, diced into 1" cubes
1/2 tsp minced garlic
1/2 tsp minced fresh garlic
1 sweet red pepper, sliced
4 green onions, sliced in 1'' pieces
vegetable oil for frying
1/2 cup cornstarch
3/4 cup ketchup
6 tbsp sugar
3 tbsp rice vinegar
2 tbsp fresh lime juice
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1. Marinate the pork: lightly beat the egg, then stir in the cornstarch until blended. Toss with the pork and let stand for at least 10 minutes.
2. Make your sweet and sour sauce by combining all the ingredients. Whisk together until sugar is dissolved.
3. Pour one to two inches of vegetable oil in pan, and heat over medium high to 360F. (Though the recipe calls for 2", I only used about 1" of oil, and it worked fine). Deep fry the pork, about one quarter of your pork at a time. Fry, turning occasionally, until golden brown, 3-4 minutes. Scoop from the oil with a slotted spoon and drain the pork on paper towels. Reserve 1 tbsp of the oil.
4. Heat your pan over med-high heat. Add the tablespoon of reserved oil and stir fry the garlic and ginger until fragrant, 20 seconds. Add the pepper and onion, stir-frying until tender crisp, 2-3 minutes. Pour in the sauce, and stir to coat the vegetables. Add the pork, and toss until heated through. Serve immediately.
This dish was a hit with everyone, and Pea even ate her peppers, so successful all around :) We enjoyed it with rice and stir fried vegetables, though if using chop sticks, use sticky rice, because brown rice was quite a challenge. We had to pull out the forks.