HL Kitchen
Sweet and Sour Pork 51
  • 友善列印版本

    03/2018

    Ingredients :

    Pork shoulder 400g

    Bell peppers

    (red, yellow, and green) (sliced)

    Half of each color
    Pineapple (sliced) 1 can
    Potato starch Enough to coat the pork

     

    Marinade:

    Shaoxing wine 1 Teaspoon
    Soya sauce 1 Teaspoon
    Sugar 1 Teaspoon
    Salt 1 Teaspoon
    Pepper To taste
    Egg 1
    Potato starch 1 Teaspoon

     

    Sauce:

    Tomato sauce 3 Teaspoons
    White vinegar 2 Teaspoons
    Sugar 2.5 Teaspoons
    Water 2 Teaspoons

     

    Directions:

    Preparation of the Pork
    1.   Rinse the pork and pat dry with a kitchen towel. Cut into small chunks.
    2.  Add the marinade, an egg and some potato starch to the pork and mix well.
    3.  Refrigerate for an hour before cooking.
    4.  After marinating for an hour, use potato starch to coat the pork and form it into a spherical shape.

     

    Pan Fry the Pork
    5.

     Heat the oil in a pan on a medium heat. When small bubbles emerged from the heated oil, switch to 

     low heat and add the pork into the pan.   

    6.  Pan fry them for about 10 minutes until they become golden brown. Then, remove from heat.
    7.   Reheat the oil and wait until bubbles reemerged. Then, pan fry them again for 3 minutes.。

     

    Sauce
    8.  Mix the tomato sauce, white vinegar, sugar, and water in a small bowl.

     

    Complete the Dish
    9.  Heat a pan with oil and toss the fried pork, peppers, and pineapple in the sauce.
    10.  Add potato starch mixed with a little water to thicken the sauce.
    11.  Stir fry till the sauce thickens and coats everything. Serve while hot.

     

    Chef Lo's Tips:

    • For the sauce, it's better to use Hawthorn water instead of white vinegar.
    • To complete the dish, fry all the other ingredients, except the pork, with the sauce first to keep the pork crispy.
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