Friday, February 20, 2015

Sweet and Sour Pork

This would have to be my children's "always order" dish at any Chinese restaurant.  They love the crunchy batter on the pork pieces smothered in the famous sweet and sour sauce that everyone is familiar with.

Some Sweet and Sour sauces can be too sweet or too sour which obviously spoils the meal for the consumer but not this one.  This homemade sauce does nothing short of elevate the delicate tender pork to a point where tastebuds explode at the moment of the first mouthful.

Melt in the mouth pork, crunchy vegetables, sweet pineapple enveloped in lip smacking sauce I think I would be allowed to cook this every night if my family had their way.......

Sweet and Sour Pork
(Recipe adapted from
Serves: 6
ProPoints per Serve: 16

2 teaspoons soy sauce
1 teaspoon rice wine
2 tablespoons cornflour
500 grams pork tenderloin, diced
3 tablespoons tomato ketchup
2 teaspoon plum sauce
1/4 teaspoon Chinese rice vinegar
1 teaspoon Worcestershire Sauce
2 teaspoon oyster sauce
2 teaspoon sugar
4 tablespoons water
3 tablespoons plain flour
1/2 teaspoon baking soda
1 small pinch of salt
1 egg
1 cup water
1 cup canola oil
4 clove garlic, crushed
1 green capsicum, diced
1 red capsicum, diced
4 spring onions, cut into 2cms lengths
425 gram can sliced pineapple, drained and cut into small pieces

In a large bowl combine soy sauce, rice wine and 2 teaspoons of cornflour.  Mix well.  Add pork and marinate for 15-20 minutes.

Meanwhile make the sweet and sour sauce by combining the ketchup, plum sauce, rice vinegar, Worcestershire sauce, oyster sauce, cornflour, sugar and 4 tablespoons water.  Mix well and set aside.

Sift the flour, the remaining cornflour, baking soda and salt in a large bowl.  Then add in the egg, water, and 2 teaspoons of canola oil to form a thick batter.

Transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces, in batches, until they turn golden brown. Drain on a plate lined with paper towel.

Heat up a wok and add remaining oil. Add in the garlic and stir fry until light brown, then follow by the capsicum and pineapple pieces. Stir fry for 3 - 4 minutes and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce. Add the spring onions, tossing through well and then place on a serving platter or dish.
Serve accompanied with steamed rice, if desired.

(Click here for a printable version of this recipe)

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