Thursday, August 19, 2010

Sweet and Sour Pork


I love sweet sour pork. It's one of my must order when I buy cai fan. I love the combination of all the colours!

I made this the other time but I wanted to try out Rasamalaysia's sauce.

It's yummy but the batter is still a little weird. As in it's not what we would find at the usual zi char stall. I  think it would taste better with more sauce though. 

Anyone has another recipe for this?

  1. 200-300g pork tenderloin
  2. 1/2 of a green bell pepper
  3. 1/2 of a red bell pepper
  4. 1 pc pineapple ring (cut into small pieces)
  5. 1 clove garlic (minced)
  6. 2 stalks scallion (only the white part, chopped diagonally)
  7. Oil (for frying)
  1. 1 tsp light soy sauce
  2. 1/2 tsp corn flour
  3. 1 tsp hua tiao jiu
  1. 1/2 cup water
  2. 4 tbsp plain flour
  3. 2 tbsp corn starch
  4. 1/2 tsp baking soda
  5. 1/2 of an egg
  6. 1 tsp cooking oil
  7. Pinch of salt
Sweet and Sour Sauce
  1. 1 1/2 tbsp tomato ketchup
  2. 1 tsp plum sauce
  3. 1/4 tsp rice vinegar
  4. 1/2 tsp worcestershire sauce
  5. 1 tsp oyster sauce
  6. 1 tsp corn starch
  7. 1 tsp sugar
  8. 2 tbsp water
  1. Mix ingredients for sauce and leave aside.
  2. Cut pork tenderloin into bite sized pieces and marinate for half an hour.
  3. Mix dry ingredients for batter then add in egg, water and oil to form a thick batter.
  4. After pork is well-marinated, transfer them into batter and ensure that they are well coated.
  5. Add cooking oil for deep frying into wok and wait till it heats up.
  6. Deep fry tenderloin till it's golden brown.
  7. Remove pork and drain oil using paper towels.
  8. Heat up wok, add cooking oil and add in chopped garlic and stir fry till they are light brown.
  9. Then add bell peppers and pineapple pieces. Stir fry till there is a peppery aroma.
  10. Add in sweet sour sauce, pork, scallions and fry.

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