GENERAL TSO'S PORK
By Simbooker on 19 December 2013
Files & Tags: recipes, tags, pork, chinese & chinese american, soy sauce, asian
Being a great lover of General Tso's Chicken, I wanted to experiment with a recipe for pork. I LOVE PORK. After Duck my three favorite meats/seafoods to eat are Goat, Lobster and Pork. I think in that order too. But it can depend on my mood or current craving. My favorite part of the pork is the belly, so I used pork belly strips/slices for this recipe.
I highly recommend using pork belly strips or slices for this highly delicious recipe. Pork belly is inexpensive, easy to cut up into chunks, and it has a good amount of fat which makes it super tasty and flavorful. I was very happy with the way this recipe turned out. The same ingredients work for pork as they do for chicken.
RECIPE AND INGREDIENTS
The Sauce: Whisk all of these ingredients together
1/4 Cup Chicken Stock, 1 tbs Sugar, 1 tbs of Red Wine Vinegar or Rice Wine Vinegar, 1 tbs Hoisin Sauce, 1 tbs Barbecue Sauce, 1 tbs Tamarind Sauce, 2 tbs Soy Sauce, 1 tsp Sesame Oil, 1 tbs of Chilli Sauce, 1 tsp Black Pepper, 1 tsp Salt, (1/2 tsp Cornstarch) Optional
The Preparation:
Chop up 2 Scallions, 6 garlic cloves, and slice 3 small chunks of ginger, 3 SMALL CHILES, In a measuring jug, add 1 cup or more of Cornstarch and Set Aside.
THE PORK BELLY STRIPS
Take 5 PORK BELLY STRIPS cut into large chunked cubes. Crack 2 Eggs and immerse the chunks of pork in the egg whites. Then pour the cornstarch over the pork and mix in well. In a wok, pan, or iron skillet, heat at least 2 cups of Vegetable or Peanut oil. You may need more. You need to fry these in batches, don't overcrowd the pan.
Once the oil heats up turn to medium heat, and drop the pork into the pan. Make sure there is enough room between the pork so they fry properly. Fry until golden brown.
This should take about five minutes.
Remove pork with tongs or a large spoon and set aside. And continue to fry the rest of the pork in batches. Once done discard oil or save in an air tight container for re-use. Get rid of the residue in the bottom of the pan and wipe with a hot cloth.
Heat 3 tablespoons of oil (either vegetable or peanut oil) in the pan. Saute the chopped scallions, garlic, chiles, and ginger you prepped earlier.
Remember that sauce mixture you should have whisked together earlier? Pour it into the pan. Let this sauté and cook for at least a minute. Then add all the fried pork cubes into the pan, mix together with the sauce, and allow the sauce to coat the pork. I usually take a large spoon and pour bits of the sauce over the meat to ensure they are well coated.
This process should take a few minutes. Serve as desired.
1/4 Cup Chicken Stock, 1 tbs Sugar, 1 tbs of Red Wine Vinegar or Rice Wine Vinegar, 1 tbs Hoisin Sauce, 1 tbs Barbecue Sauce, 1 tbs Tamarind Sauce, 2 tbs Soy Sauce, 1 tsp Sesame Oil, 1 tbs of Chilli Sauce, 1 tsp Black Pepper, 1 tsp Salt, (1/2 tsp Cornstarch) Optional
The Preparation:
Chop up 2 Scallions, 6 garlic cloves, and slice 3 small chunks of ginger, 3 SMALL CHILES, In a measuring jug, add 1 cup or more of Cornstarch and Set Aside.
THE PORK BELLY STRIPS
Take 5 PORK BELLY STRIPS cut into large chunked cubes. Crack 2 Eggs and immerse the chunks of pork in the egg whites. Then pour the cornstarch over the pork and mix in well. In a wok, pan, or iron skillet, heat at least 2 cups of Vegetable or Peanut oil. You may need more. You need to fry these in batches, don't overcrowd the pan.
Once the oil heats up turn to medium heat, and drop the pork into the pan. Make sure there is enough room between the pork so they fry properly. Fry until golden brown.
This should take about five minutes.
Remove pork with tongs or a large spoon and set aside. And continue to fry the rest of the pork in batches. Once done discard oil or save in an air tight container for re-use. Get rid of the residue in the bottom of the pan and wipe with a hot cloth.
Heat 3 tablespoons of oil (either vegetable or peanut oil) in the pan. Saute the chopped scallions, garlic, chiles, and ginger you prepped earlier.
Remember that sauce mixture you should have whisked together earlier? Pour it into the pan. Let this sauté and cook for at least a minute. Then add all the fried pork cubes into the pan, mix together with the sauce, and allow the sauce to coat the pork. I usually take a large spoon and pour bits of the sauce over the meat to ensure they are well coated.
This process should take a few minutes. Serve as desired.