Sweet and Sour Pork/Chicken (Chinese Fusion)

       Like Crab Rangoon, Chicken with Broccoli, and Mussels in Mayonnaise the dish Sweet and Sour Pork/Chicken is what we call a fusion dish.  The recipe did originate in China,broccoli using sugar and vinegar to mingle the flavors of sweet and sour, but it went through an extreme metamorphosis when it crossed the ocean into the Americas. 
       Unlike the original recipe, the American version is somewhat "Brighter" drawing its color from the mixture of pineapples and ketchup of all things.  The mixture creates a bright red mosaic which can be served on the side or over top of the chosen meat. 
       My version of this recipe uses ketchup, but not in the traditional way.  Where some use it in the sauce I use it in the batter which when fried encases the meat in a bronze crust.  The sauce instead of ketchup uses tomato paste and chili sauce to give it a bit of extra zing. 

Sweet and Sour Pork/Chicken

3 pounds pork or chicken cut into 1 inch slices. 

2 cups broccoli

4 tablespoons flour

4 tablespoons cornstarch

1 tablespoon ketchup

1 egg, beaten

3 egg whites, unbeaten

oil for frying

1 can (20 ounces) pineapple tidbits with juice

1/2 cup sugar

1/2 cup cider vinegar

1 tablespoon soy sauce

2 tablespoons tomato paste

2 teaspoons chili sauce

2 tablespoons corn starch

2 tablespoons cold water

4 cups rice (washed and drained)

4 1/2 cups water

1/4 cup lime juice

1/2 cup fresh cilantro, finely chopped

3 tablespoons salt

In a large bowl combine the flour, 4 tablespoons of cornstarch, ketchup, egg, egg whites and salt.  After the batter ingredients have been well blended.  In a large airtight container place the pork/chicken, pour the frying batter over the meat and place the lid on top of the container before proceeding to shake vigorously for about 2 minutes.  Refrigerate the meat for at least 1 hour shaking to coat every fifteen minutes.

While the meat is in the refrigerator place the pineapple into a 2 quart saucepan add in the sugar, vinegar, soy sauce, tomato paste and chili sauce.  Heat the sauce over a medium heat stirring constantly just until the sauce is heated through.  In a small bowl mix the cornstarch and water stirring to a clear consistency.  In a blender place the cornstarch solution and the hot sauce mixture.  Blend until the sauce has reached a fine puree.  Return the sauce to the pan and keep warm until ready to serve.

To cook the chicken heat 1 inch of oil in a skillet or use a deep fryer and set to 375*.  Fry the meat slices a bit at a time until the crust has reached a deep golden brown.  Remove from the hot oil to paper towels to allow the oil to drain off.  Place the meat on a cookie sheet in a 200* oven to ensure that the chicken finished cooking. 

While the chicken is finishing in the oven place the broccoli in a small pan with a small amount of water.  Place over a medium heat and allow the broccoli to steam until fork tender. 

In a large pan place the rice and 4 1/2 cups of water over a high heat.  Place the cover over the pan and allow to cook for about 30 minutes or until all of the water is boiled out.  Stir the rice and add in the cilantro, lime and remaining salt. 

To finish the dish combine the broccoli and meat in a large serving bowl, pour the sauce over the meat and give it a light toss.  Serve the chicken/pork over the rice.  

Serves 5