Sweet and Sour Pork



INGREDIENTS:

  • 17 ounces pork loin
  • 1 garlic clove, finely chopped
  • 3 spring onion, cut into short slices
  • 1 green bell pepper, cut into pieces
  • 1 yellow bell pepper, cut into pieces
  • 2 pieces canned pineapple ring, chopped
  • vegetable or sunflower oil, for deep frying

To season pork:

  • ¼ teaspoon Chinese 5 spice
  • ¼ teaspoon salt
  • 1 teaspoon light soy sauce
  • 1 tablespoon Chinese rice wine

To coat:

  • 3 tablespoons plain flour
  • 1 egg, lightly beaten

For the sauce:

  • 2-3 tablespoons rice vinegar
  • 1 tablespoon tomato ketchup
  • 1 teaspoon plum sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon corn flour
  • 120 ml (1/2 cup ) water

INSTRUCTIONS:

  1. Cut the pork into bite size cubes and place in a mixing bowl. Add Chinese 5 spice, salt, soy sauce and Chinese rice wine and marinate for 15-20 minutes.
  2. Mix the sweet and sour ingredients in a small saucepan. Bring the mixture to a boil. Remove from the heat and set aside.
  3. Coat the pork lightly with flour, dip in the beaten egg and coat with more flour. Heat the oil in a wok and deep fry the pork in batches for 3-4 minutes, until golden brown. Remove and drain on paper towels.
  4. Clean your wok and heat a tablespoon of oil. Add chopped garlic, spring onions, green pepper and pineapple pieces. Stir-fry for 30-40 seconds, then add add sweet and sour sauce. Bring to a boil and transfer pork pieces into the wok. Stir to mix, then serve.


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