by pauljoseph
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Photo by pauljoseph
pauljoseph's Notes:
1/2 pound
pork ( cut into 1inch cubes)
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1 teaspoon
Salt
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1/2 teaspoon
Pepper
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1 tablespoon
Wine
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2
Eggs
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2 tablespoons
Flour
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4 tablespoons
Cornstarch
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4 cups
Vegetable oil
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1 cup
Onion (diced)
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2 cups
Cucumber(diced)
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4cloves
Garlic cloves(minced)
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2 cups
Carrot (diced)
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6 tablespoons
Tomato ketchup
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2 teaspoons
Soy sauce
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6 tablespoons
Vinegar
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6 tablespoons
Sugar
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1 cup
Water
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2 tablespoons
Cornstarch
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Mix pork with salt, pepper and wine. Parboil carrots. Mix egg, flour and Cornstarch well. Coat pork with the mixture. Heat oil and drop in the pork pieces, one by one. Deep fry until well done , over medium heat. Drain. Fry carrot, onion, cucumber for a minute and drain. Mix tomato ketchup, Soy sauce, Vinegar, sugar, Water, Cornstarch well. Heat 4 tablespoons oil, fry garlic, stir in the mixture and simmer until thickened. Add pork and vegetables, mix well. Serve hot.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
