Pelekai Sweet And Sour Pork

Description

Source: Lilo & Stitch: THE OFFICIAL COOKBOOK - Tim Rita

Life has been tough for Lilo. As much as she loves Nani, she still misses her parents terribly. But this meal, passed down from generation to generation of the Pelekai family, always gives her a lift. Blending together Chinese and island flavors, this dish is a favorite among Hawaiian families, with each new generation adding their own unique touch of deliciousness.

Ingredients

• 1 cup water
• ½ cup ketchup
• ½ cup rice vinegar
• ½ cup granulated sugar
• ½ tablespoon potato starch, mixed with 1 tablespoon water
• Kosher salt
• 1 pound pork tenderloin, cut into 1-inch cubes
• 1 ½ tablespoons soy sauce (use low sodium soy sauce if desired)
• 1 tablespoon rice wine
• ½ teaspoon five-spice powder
• ¼ teaspoon freshly ground white pepper
• 2 cloves garlic, minced
• 1 large egg
• 3 tablespoons corn flour or cornstarch
• 1 tablespoon all-purpose flour
• 3 cups plus 1 tablespoon neutral cooking oil
• 1 clove garlic, sliced
• ½ small white onion, finely diced
• ½ yellow bell pepper, cut into 1-inch diamond shapes
• ½ green bell pepper, cut into 1-inch diamond shapes
• 1 large mango, cut into chunks
• 2 large tomatoes, sliced at an angle like you would cut apples
• ½ fresh pineapple, cut into 1-inch chunks
• ½ tablespoon white sesame seeds

Directions

1. Combine the water, ketchup, rice vinegar, sugar, and potato starchy slurry in a medium saucepan and stir to mix evenly.
2. Season with salt to taste.
3. Place over medium-high heat.
4. Stirring constantly, bring the sauce to a boil and then reduce the heat to low and maintain a simmer.
5. Continue to stir the sauce until the texture has turned thick and sticky, about 25 minutes.
6. Place the pork in a bowl and add the soy sauce, rice wine, five-spice powder, white pepper, and garlic.
7. Marinate for 10 minutes.
8. Add the egg, corn flour, and all-purpose flour to the pork marinade and mix evenly.
9. Place in the refrigerator for 30 minutes.
10. Heat 3 cups of oil to 325°F in a large wok or deep saucepan over medium heat.
11. Gently slide in some of the pork tenderloin cubes, without overcrowding, and fry until golden brown in color, stirring occasionally, about 4 minutes per side.
12. You can work with the pork in batches, if necessary.
13. Make sure the oil comes back up to temperature before each batch.
14. Place the cooked pork on a plate lined with a couple of sheets of paper towel.
15. Add the remaining 1 tablespoon of oil to the wok and stir-fry the garlic and onion over medium-high heat until fragrant.
16. Add the bell peppers, mangoes, tomatoes, and pineapple to the wok and stir-fry for 1 to 2 minutes.
17. Return the pork to the wok, along with the sweet and sour sauce, and mix evenly.
18. You can add as much sweet and sour sauce as you prefer.
19. Garnish with the sesame seeds and serve.

Yield: 4 servings