Sweet and sour pork has to be one of the most popular dishes ordered from a Chinese restaurant. Often though, you'll receive a dish filled with fluorescent red meat pieces, sprinkled with a few pieces of pineapple. If you want a much healthier version, then try mine! Mine has no msg with lots of vegetables that compliment the pork. And the sauce? Well, you'll have to trust me that it is absolutely delicious!
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Serves 4-6 peopleIngredients
- 400g Scotch fillet pork (pork neck) cut into cubes
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp light soya sauce
- 1 tsp grated ginger
- 100g cornflour
- 1 egg white
- oil for deep frying
- oil for deep frying
- 1/2 red capsicum, cut into 2 cm squares
- 1/2 green capsicum, cut into 2 cm squares
- 1 carrot, sliced
- 100 g fresh or can pineapple, cut into chunks
- 1 onion, cut into chunks
Sweet and sour sauce ingredients
1/2 tsp salt
2 Tbsp sugar
4 Tbsp tomato sauce
2 Tbsp vinegar
1 Tbsp cornflour
150 g water
Method
- Mix sauce ingredients together. Set aside.
- Marinate the pork in the salt, sugar, light soya sauce and grated ginger
- Add the pork into the egg white with 70g of cornflour then dust the pork into the rest of the cornflour individually
- Add the pork into the egg white with 70g of cornflour then dust the pork into the rest of the cornflour individually
- Deep fry the pork and drain. Set aside.
- Heat 2 tbs of oil in the wok and stir in the onion and carrot for about 2 minutes
- Add in the sauce and wait until it boils, then add in the capsicums and pineapple. Mix well
- Pour the sauce and vegetables over the fried pork before serving with rice...
... and enjoy!
- Add in the sauce and wait until it boils, then add in the capsicums and pineapple. Mix well
- Pour the sauce and vegetables over the fried pork before serving with rice...
... and enjoy!
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