Making Flavorful Sweet & Sour Pork
Pork
400g pork belly (or any fatty sections)
1 tsp salt
1 tsp garlic powder
3 tbsp soy sauce
1 medium egg
2-3 tbsp corn flour
oil for deep frying
Garnishes
1 medium onion, diced
red and green bell peppers, diced
pineapples, diced
Sweet & Sour Sauce
4 tbsp catsup
4 tbsp brown sugar
3 tbsp vinegar
1/2 tsp salt
1 tsp cornflour
2 tbsp water
1. Slice the pork into strips.
2. Add the marinade ingredients: soy sauce, salt, and garlic powder. Mix well and marinate for at least 30 minutes.
3. Add beaten egg and mix well, ensuring the meat is fully coated. Add the cornflour and mix until well-coated with a sticky but wet consistency.
4. While waiting for the oil to heat up, dredge the meat into a clean bowl of cornflour, patting off excess flour. Press on the meat so that the cornflour sticks well to the meat. Set aside and wait for the the fresh coating to be partially absorbed.
5. Cook the pork on medium heat for approximately 4 minutes, turning once. Cooking time varies depending on the size of the cut. Transfer onto a cooling rack or colander. Make sure to clean out any solid particles in the oil with a sieve to keep the oil clean.
6. Optionally, once all meat has been cooked, set the heat to high and when hot, double-fry the meat for about 1 minute, stirring regularly to avoid burning. This will provide an extra crunch and draw out more oil. Set aside to prepare the sauce.
7. In a small bowl, mix in all the sauce ingredients: catsup, brown sugar, vinegar, salt, cornflour, and water. Stir until very well mixed and blended together.
8. In a clean wok, add enough oil and stir-fry the garnishes (onion, pineapple, and bell peppers) for about a minute. Set aside.
9. In the same wok, pour in the sauce mixture until it bubbles up and the sauce thickens further. Quickly put back in the garnishes, then the pork, and mix and toss until well-coated.
10. Serve while hot.
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