Recipe courtesy of Antonia Lofaso
Recipe courtesy of Antonia Lofaso
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Worst Cooks in America
Sweet and Sour Pork with Black Sesame and Cilantro Rice
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- Level: Intermediate
- Total: 1 hr 10 min (includes marinating time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2486
- Total Fat
- 156 g
- Saturated Fat
- 18 g
- Carbohydrates
- 223 g
- Dietary Fiber
- 9 g
- Sugar
- 37 g
- Protein
- 50 g
- Cholesterol
- 107 mg
- Sodium
- 2798 mg
This was my first attempt ever at a Chinese American sweet and sour pork-inspired dish and I’m fully obsessed. Choosing a fruit and veggie is what makes this dish a bit different.
- Level: Intermediate
- Total: 1 hr 10 min (includes marinating time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2486
- Total Fat
- 156 g
- Saturated Fat
- 18 g
- Carbohydrates
- 223 g
- Dietary Fiber
- 9 g
- Sugar
- 37 g
- Protein
- 50 g
- Cholesterol
- 107 mg
- Sodium
- 2798 mg
Ingredients
Black Sesame and Cilantro Rice:
Sweet and Sour Pork:
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Directions
Special equipment:
a deep-fry thermometer- For the black sesame and cilantro rice: Rinse the rice until the water runs clear to get rid of excess starch. Add the rice to a saucepot with 4 cups of water and 1 tablespoon salt. Bring to a boil, then cover and cook on medium low for about 20 minutes or until the rice is fully cooked. Fluff the rice with a fork, then toss in the cilantro and black sesame seeds.
- For the sweet and sour pork: Meanwhile, preheat a deep fryer to 300 degrees F or fill a large, heavy-bottomed pot with about 2 inches of vegetable oil (fill the pot no more than one-third of the way full) and gently heat to 300 degrees F.
- To make the marinade, add the garlic, chile flakes, green onion, ginger and 1/2 cup of the canola oil to the bowl of a food processor. Puree until it’s a smooth paste, then transfer to a large bowl and add the soy sauce, 2 tablespoons of the cornstarch, 2 teaspoons of the baking soda and 1 tablespoon salt.
- Pound the pork with a meat mallet to lightly tenderize, then place in the marinade and allow to sit for 10 to 15 minutes.
- In a separate bowl, combine the flour, 2 cups cornstarch, remaining 1 tablespoon baking soda and salt to taste. Remove the pork from the marinade and dredge into the flour and cornstarch mixture. Deep-fry at 300 degrees F in batches (without a basket), stirring and moving the pork around with a spider or tongs, until it’s nice and golden brown, 3 to 4 minutes. Remove from the oil and drain on a sheet tray lined with a rack.
- Increase the temperature of the oil to 375 degrees F. Fry the pork in batches again for another minute until nice and crispy.
- To make the sauce, mix the ketchup, apple cider vinegar, superfine sugar, lychee juice and Worcestershire in a bowl. Set aside.
- Heat a wok over high heat, add the remaining 3 tablespoons canola oil and the onions and season with salt. Cook, stirring often, for 2 to 3 minutes. Add the bok choy leaves and cook for 1 minute just to wilt, then remove them from the wok. Add the sauce and bring it to a boil. Mix the remaining 1/4 cup cornstarch with 1/2 cup water to create a slurry, then add the slurry to the wok and cook for 2 minutes or until the sauce thickens. Add the bok choy back to the wok along with the sliced lychee and fried pork. Toss to coat in the sauce just for a minute, then transfer to a platter.
- Serve the sweet and sour pork over the black sesame rice and garnish with the cilantro leaves.
