Recipe: McCall's Cooking School Sweet and Sour Pork

MCCALL'S COOKING SCHOOL SWEET AND SOUR PORK

12 scallions (for garnish)
FOR THE PORK:
2 1/2 pounds pork shoulder, cut into 1/2-inch cubes
3 Tablespoons sherry
1 1/2 teaspoons soy sauce
1/2 teaspoon ground ginger
FOR THE SAUCE:
1 green pepper
1 red pepper
1 can (1 lb., 4 oz.) pineapple chunks
1 cup sugar
3/4 cup cider vinegar
2 Tablespoons cornstarch
1/4 cup water
2 teaspoons soy sauce
1/4 cup slivered fresh ginger
1 quart salad oil (for frying the pork)
FOR THE BATTER:
3 eggs
1/2 cup unsifted all-purpose flour
3 Tablespoons cornstarch
Cooked white rice (to serve)

MAKE SCALLION FLOWERS:
Cut 3-inch lengths from white part of scallions. At each end, cut 1-inch slits. Place in bowl of ice water for 1 hour; ends will curl.

MARINATE THE PORK:
In large shallow dish toss pork with sherry, 1 1/2 teaspoons soy sauce and the ground ginger; marinate 10 minutes.

MAKE THE SAUCE:
Wash peppers, cut in half, discard sees and ribs. Cut peppers into strips 1/4-inch wide. Drain pineapple, reserve juice, add water to make 1 cup.

In large saucepan, combine juice, sugar and vinegar. Stir over medium heat until sugar is dissolved. Then bring to boiling point. Add red and green pepper strips; boil 2 minutes. Remove from heat.

In small bowl, stir 2 tablespoons cornstarch and 1/4 cup water until smooth. Add to pineapple-juice mixture, with soy sauce, slivered fresh ginger and pineapple chunks. Cook over medium heat, stirring with wooden spoon until thickened and translucent-about 3 minutes. Keep warm until ready to serve.

Meanwhile, in 3-qt heavy saucepan or deep fat-fryer, slowly heat salad oil (1 1/2 to 2 inches) to 375 degrees F on deep-frying thermometer.

MAKE BATTER:
In medium bowl, with rotary beater, beat eggs very well. Add flour and cornstarch; beat until smooth.

COOK THE PORK:
Drain pork cubes well. Return to shallow dish spreading evenly. Pour batter over them; mix well with a spatula to coat the pork cubes completely.

Drop cubes, one fourth at a time into hot fat; fry turning, about 5 minutes, or until golden. With slotted spoon, remove pork; drain on paper towels.

Fold cooked pork cubes into hot sauce. Turn into warm serving dish. Garnish with drained scallion flowers. Serve with hot rice.

Serves 8.