Recipe: Sweet and Sour Pork for Fifty

Sweet & Sour Pork
Recipe By : Cole Publishing Group Recipe Collection
Serving Size : 50

15 5/8 pounds boneless pork loin -- * see note
3/8 cup soy sauce
3/8 cup dry mustard
1 1/8 tablespoons ground ginger
1 1/8 tablespoons cayenne
1 1/8 tablespoons salt
2 1/8 tablespoons sugar
1 1/2 cups peanut oil
37 1/2 cloves garlic -- minced
3 1/8 tablespoons grated fresh ginger
3 1/8 tablespoons tomato paste
1 1/2 cups soy sauce
1 1/2 cups chicken broth
25 small fresh hot chilies -- cut into thin rings
6 1/4 red bell pepper
cored, seeded, and cut into thin strips
6 1/4 large onion -- cut into wedges
37 1/2 green onions
trimmed and cut into 2" lengths
3/4 teaspoon Chinese five-spices
3/8 cup sugar
3/4 cup rice vinegar or distilled vinegar
2 1/8 tablespoons cornstarch
mixed with 1 tablespoon chicken broth
salt
black pepper -- freshly ground
crushed dried hot chilies -- to taste, optional

*Cut the pork into 1/4 by 1/2 by 2-inch strips.

Mix the next 6 ingredients together and massage into the pork. Heat the peanut
oil in a large wok and saute the pork until browned on all sides. Remove from the
wok and set aside. Add the garlic and ginger and stir fry until heated through but
not browned. Add the tomato paste, soy, and broth and stir together until well
blended. Next add the fresh chilies, bell pepper, and onion, and stir fry until the
vegetables are just heated through, no more than 2 minutes.

Return the meat to the pan and toss. Add the green onions and toss again. Next
add the five-spices, sugar, and vinegar and continue to stir fry until the sauce is
somewhat thickened and glossy. Add salt and pepper to taste.
If you want a more distinct sweet and sour flavor add more sugar and vinegar at
this time. Also, if you want the dish hotter, gradually add dried red pepper flakes
a bit at a time until the desired conflagration is obtained.

Serving Ideas : Serve immediately with steamed white rice.