Peking Pork

INGREDIENTS:
1-1/2 cups water
2 cups granulated sugar
1 cup distilled white vinegar
1/4 cup light soy sauce
1/4 cup ketchup
1/4 teaspoon toasted sesame oil
2 pounds boneless pork loin, cut into ¼-inch slices
Salt and freshly ground pepper
2 tablespoons Chinese rice wine, Sherry or brandy
2/3 cup all-purpose flour
2/3 cup cornstarch
4 cups peanut oil
Cilantro leaves, for garnish
Steamed rice, for serving

DIRECTIONS
In a large, deep-sided skillet, bring the water to a boil with the sugar and white vinegar. Cook for 1 minute, stirring frequently, until the sugar dissolves.

In a small bowl, whisk the soy sauce, ketchup and sesame oil until smooth. Whisk the soy sauce mixture into the vinegar mixture. Bring the sauce to a boil and cook, stirring occasionally, until syrupy, about 5 to 7 minutes, then lower the heat to a simmer.
Season both sides of the pork slices with salt and pepper. Pour the rice wine into a bowl and dredge the pork in the wine. In a shallow bowl, mix the flour and cornstarch until evenly combined. Dredge the pork in the flour mixture, shaking off any excess.

In a wok or large deep-sided skillet, heat the peanut oil until it reaches 350° on a deep-frying thermometer, or until a pork slice sizzles and rapidly rises to the top when placed in the oil.

When the oil is ready, carefully add 2 pork slices to it, using tongs. (Stand back from the stove when lowering the pork into the hot oil.) Fry the slices for 1 minute, then remove the pork to a paper towel–lined plate. Repeat with the remaining pork.

Put pork on cookie sheet and Broil in the oven until crispy/browned.

Transfer the cooked pork slices to the pan of simmering sweet-and-sour sauce, turning them until they are well coated. Remove the pork to a serving plate. Garnish with cilantro and serve with rice.