Chinese Tiki Trader Vic's Pacific Island Cookbook

Trader Vic’s Sweet and Sour Pork

Although ostensibly this recipe was allegedly gleaned from Victor Bergeron’s travels in Hong Kong, let’s not fool ourselves this recipe is Americanized Chinese food through and through. However, that’s not to say it isn’t successful.

In fact, it is surprisingly successful even in comparison to Wallace Yee Hong’s “Sweet and Sour Pork” recipe. That, for me, is surprising indeed, considering that Bergeron makes use of such European ingredients as ketchup and Worcestershire sauce to achieve his desired ‘sweet and sour’ effect. However, when all is said and done, the flavours are generally on point and the cornstarch batter gives the pork a delightful crispness that is missing in Hong’s version. My one criticism is that Bergeron is a little heavy handed with the cornstarch, which makes the sauce a little too thick to my taste. But that’s easy to rectify and I have done you service of rectifying it for you already. Make yourself a mai tai and enjoy some classic midcentury flavours.

Ingredients

1 lb pork tenderloin
2 tbsp sherry
1/2 tsp ginger, minced
1 egg
1/2 cup flour
1/2 tsp salt
1/2 cup cornstarch
Oil for frying
3 tbsp peanut oil
1 cup pineapple, cubed
1 green pepper, sliced
1/2 cup celery, sliced
1/2 cup snow peas, sliced
1/2 cup white vinegar
1 cup pineapple juice
1/4 cup brown sugar
1/2 tsp salt
1 tbsp ketchup
1/2 tsp Worcestershire sauce
1 tomato, segmented into 8 pieces
1 tbsp cornstarch

Directions

  1. Cut pork in half, lengthwise. Next, slice into thin 1/8 inch portions.
  2. Marinate pork in sherry and ginger for 10 minutes.
  3. Heat oil for frying in wok.
  4. Beat egg with 1/4 cup of water then whisk in flour and salt.
  5. Dip pork into batter then dredge in cornstarch.
  6. Deep fry pork slices. Drain and keep warm.
  7. In a large wok, heat peanut oil and then add pineapple, green pepper, celery, and snow peas and stir fry at high heat for 3 minutes.
  8. Next, add vinegar, pineapple juice, brown sugar, salt, ketchup, and Worcestershire sauce and cook for 1 minute.
  9. Add tomatoes. Then, make a solution of cornstarch and 1/4 cup of water and stir in. Simmer until thickened.
  10. Serve with rice.