Sweet& sour pork
700 grams pork belly
1 large onion
2stalks of celery
1 can of pineapple chunks (435g), drained
4 cloves minced garlic
1tbsp 5spice powder
1tbsp Shaoxing Huatiao wine
1/2 cup plain flour
1/4 cup corn flour (cornstarch)
1/4 cup of tapioca flour
1 egg (beaten)
1 tablespoon vegetable oil
1/4 teaspoon or a pinch of salt
4-5 tbsp Tomato ketchup
1/2 lemon juice
Salt and pepper to taste
1 tablespoon cornflour in 2 tablespoons water (optional)
Cut the pork into small bite sized pieces.Marinate the pork with five spice, salt, pepper and wine for at lease half and hour.
Mix 1/2 cup of plain flour, 1/4 cup of cornflour, tapioca flour,salt and pepper together. Dip the meat in the flour mixture then in the beaten egg and another light coating of flour.
Set aside for a few minutes before mixing it with 1-2tbsp of oil and airfried it in a preheated fryer for 10 mins at 180’c , another 5mins at 200’c or until golden brown.
**Or you may prefer to deep-fry it until golden brown.
For the vegetables, you may put in other vegetables that you fancy. Cut it into bite size. Drain a can of pineapple chunks and set aside with the rest of the vegetables.
For the sauce, mix it all together and set aside.
Heat up a large saucepan and add 1 tablespoon of vegetable oil.
When the saucepan and oil are hot, add minced garlic and stir fry for a minute.
Add the rest of the vegetables and stir fry for a few minutes.
Pour the sauce in and stir fry for a minute or two more. The sauce should thicken up.
At this point, TASTE the sauce. Every brand of ketchup taste different. If the sauce is too sour, add more sugar. If it’s not salty enough, add some soy sauce. Add more lemon juice if needed.
When the sauce is ready, stir in the pork.Ensure that the meat is lightly tossed with some sauce. The meat should not be swimming in the sauce.
Is best to pair with rice. Bon appetite !!