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home > recipes > meat > sweet and sour kiwi pork
With Chinese New Year's celebrations starting in San Francisco, and this being the year of the pig, I offer the following recipe. It's not an original recipe, but it sure is a tasty one. Cheers! Sweet & Sour Kiwi Pork The pivotal elements that really make this dish unique are the vivid green kiwis and the vibrant orange apricots. Both fruits are naturally sweet and sour in themselves and serve to reinforce the intricate flavors of the sauce. When mixed with the pork, the entire dish sings a sweet song of harmony that pleases the sights, scents and taste buds. With the contrasting colors and flavors, you will enjoy looking at this dish as much as you will eating it. PORK & FRUIT: 3 kiwi fruit, peeled 2 apricots 3 green onions, trimmed 2 pounds lean pork 1 egg 1 tablespoon soy sauce 1/2 teaspoon pepper cornstarch for coating peanut oil for frying cilantro sprigs for garnish SAUCE: 3/4 cup water 1/2 cup white vinegar 1/2 cup sugar 1/4 cup fresh lemon juice 1 tablespoon light soy sauce 1/4 teaspoon white pepper 1/4 teaspoon salt 2 tablespoons cornstarch 2/3 cup water 1 tablespoon peanut oil 4 cloves garlic, minced 1 tablespoon fresh ginger, minced 1/4 teaspoon sesame oil TO MAKE THE PORK & FRUIT: Slice the kiwi fruit in half lengthwise, then cut across into 1/3-inch slices. Slice the apricots lengthwise, into 1/3-inch wide wedges, removing the pits. Slice the green onions diagonally into 1-inch pieces. Set aside. Cut the pork into 1-inch cubes. In a medium mixing bowl, beat together the egg, soy sauce and pepper. Stir in the pork and set aside to marinate 15 minutes. While the pork is marinating, make the sauce as directed below. Remove the pork from the egg mixture and dredge in cornstarch, shaking off excess. Using a wok or deep skillet, pour in enough oil to fill the pan by 1/2 inch. Heat the oil until hot, about 375 degrees. Add a batch of the coated pork pieces. Fry, turning as necessary, until crisp and cooked through, about 3 minutes. Drain on paper towels. Continue with the remaining pork until all pieces are cooked. Reheat the sauce just before serving. Stir in the kiwi fruit, apricots, and green onions, along with the pork, and continue heating just until warmed through, about 30 seconds. To serve, pour the pork, fruit and sauce onto a serving dish, and garnish with cilantro sprigs. TO MAKE THE SAUCE: In a small bowl, combine 3/4 cup of water, vinegar, sugar, lemon juice, soy sauce, white pepper and salt. In another small bowl or cup, mix together the cornstarch and the 2/3 cup water. Set both mixtures aside. Heat the peanut oil in a saucepan on high heat. Add the ginger and garlic. Stir-fry until softened, about 30 seconds. Stir the vinegar mixture into the pan, cooking until the sugar dissolves into a smooth sauce. Stir the cornstarch mixture to blend it again, then add it to the sauce. Stir in the sesame oil. Heat the sauce until thickened, then cover and turn off the heat. Set aside until the pork is cooked (see above).

Sweet and Sour Kiwi Pork


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keyword: sweet
ethnicity: chinese
recipes for meat
recipes by timberly_mcgee
Email Address:
(posted October 7, 1997)

With Chinese New Year's celebrations starting in San Francisco, and this
being the year of the pig, I offer the following recipe. It's not an
original recipe, but it sure is a tasty one.
Cheers!

Sweet & Sour Kiwi Pork

The pivotal elements that really make this dish unique are the vivid
green kiwis and the vibrant orange apricots. Both fruits are naturally
sweet and
sour in themselves and serve to reinforce the intricate flavors
of the
sauce. When mixed with the pork, the entire dish sings a sweet
song of harmony that pleases the sights, scents and taste buds. With the
contrasting colors and flavors, you will enjoy looking at this dish as
much as you will eating it.

PORK & FRUIT:
3 kiwi fruit, peeled
2 apricots
3
green onions, trimmed
2 pounds
lean pork
1
egg
1 tablespoon
soy
sauce
1/2 teaspoon pepper
cornstarch for coating
peanut oil for frying
cilantro sprigs for garnish

SAUCE:
3/4 cup water
1/2 cup white
vinegar
1/2 cup
sugar
1/4 cup fresh
lemon juice
1 tablespoon
light soy
sauce
1/4 teaspoon white pepper
1/4 teaspoon
salt
2 tablespoons
cornstarch
2/3 cup water
1 tablespoon
peanut oil
4 cloves
garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon
sesame oil

TO MAKE THE
PORK & FRUIT:
Slice the kiwi fruit in half lengthwise, then cut across into 1/3-inch
slices. Slice the apricots lengthwise, into 1/3-inch wide wedges,
removing the pits. Slice the
green onions diagonally into 1-inch pieces.
Set aside.

Cut the
pork into 1-inch cubes. In a medium mixing bowl, beat together
the
egg, soy
sauce and pepper. Stir in the pork and set aside to marinate
15 minutes.

While the
pork is marinating, make the sauce as directed below.

Remove the
pork from the egg mixture and dredge in cornstarch, shaking
off excess.

Using a
wok or deep skillet, pour in enough oil to fill the pan by 1/2
inch. Heat the oil until
hot, about 375 degrees. Add a batch of the
coated
pork pieces. Fry, turning as necessary, until
crisp and cooked
through, about 3 minutes.
Drain on paper towels. Continue with the
remaining
pork until all pieces are cooked.

Reheat the
sauce just before serving. Stir in the kiwi fruit, apricots,
and
green onions, along with the pork, and continue heating just until
warmed through, about 30 seconds. To serve, pour the
pork, fruit and
sauce onto a serving dish, and garnish with cilantro sprigs.

TO MAKE THE
SAUCE:
In a small bowl,
combine 3/4 cup of water, vinegar, sugar, lemon juice,
soy
sauce, white pepper and salt. In another small bowl or cup, mix
together the
cornstarch and the 2/3 cup water. Set both mixtures aside.

Heat the
peanut oil in a saucepan on high heat. Add the ginger and
garlic. Stir-
fry until softened, about 30 seconds.

Stir the
vinegar mixture into the pan, cooking until the sugar dissolves
into a
smooth sauce. Stir the cornstarch mixture to blend it again, then
add it to the
sauce. Stir in the sesame oil. Heat the sauce until
thickened, then cover and turn
off the heat. Set aside until the pork is
cooked (see above).



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