Wednesday, December 13, 2006

Sweet Sour Pork

Always ate this dish and heard from others who have done this dish said its very easy to cook but have not been successfully cooking this dish to the right kind of crunchiness. On Sunday, decided to try this dish again, and this time I got it right! Yay.....

I added pineapple because I like the natural sweet sour taste of it.

300g Lean Pork Shoulder
1 tsp salt
2tsp sugar
a little pepper
1 tbsp cooking wine

1 cucumber
1 medium onion
2 tomatoes
1 capsicum
2 wedge of pineapple
½ tsp vinegar
3 tbsp tomato sauce
1 tsp chilli sauce (optional)
½ tsp sesame oil
½ cup water

5tbsp cornflour
1 egg white
Cooking oil for deep frying
½ tsp cornflour, blended with 2 tbsp of water

1) Clean and cut pork into 2cm square, 1 cm thick. Season pork with salt, pepper and wine. Leave pork to season for at least 30min.

2) Skin cucumber, remove the soft centre, cut into cube. Cut onion into segments, quarter tomatoes, remove seeds, remove seeds from capsicum and cut into irregular 2cm pieces. Mix together the sugar, vinegar, tomato sauce, chilli sauce and sesame oil with water for gravy.

3)Add egg white into season pork. Heat cooking oil for deep frying. Roll seasoned pork pieces in dry cornflour and deep fry in hot oil till cooked and crisp. Drain off oil and set aside.

4)Remove oil from the wok. Add 1 tbsp oil in the wok, fry onion for a while, add capsicum, tomatoes and cucumber pieces, stir fry for a minute, pour in the gravy in 2). Thicken gravy with cornflour mixture. Then add in the fried pork cubes and stir till pork are coat with gravy. Turn off heat at once. Serve warm.


white orchid said...

Looks so yummy. Yr family is so lucky.
My skill only 10% of yours lah

Jennifer said...

White orchid,

Thanks for your compliment:)
I still have lots to learn.