Cantonese Sweet and Sour Pork

1 pound pork
3 teaspoons soy sauce
3/4 cup sweet and sour sauce
1/4 teaspoon cornstarch
1/2 cup pineapple chunks
1 carrot
Red and green pepper bells (1/2 cup each)
Oil for deep-frying

Ingredients to make batter
1/4 cup corn flour
1/4 cup all-purpose flour
1/4 cup lukewarm water
1 egg white beaten
1 tablespoon vegetable oil

Cut the pork into 1-inch cubes and marinate with soy sauce and corn flour for half an hour.

In the meantime, peel and chop the carrot into 1-inch pieces. Remove the seeds from the pepper bells and cut them into cubes.

To make the batter: Sieve flour and corn flour. Put this in a bowl and stir in the vegetable oil and egg white. Mix well. Add water to make a thick batter.

In a thick-bottomed pan heat the oil for deep-frying.

Dip the marinated pork in the batter and fry till it becomes golden brown. If the oil is overheated you can reduce the flame.

In another thick-bottomed pan, boil the sweet and sour sauce. Add cubed pepper bells, pineapple chunks and carrots. Allow it to boil, stirring constantly. You can add pepper or salt to suit your taste.

In a plate arrange the golden brown pork cubes. Pour this sauce over fried pork cubes.

The sweet and sour pork dish could be served with various types of bread such as naan or with flavored or plain rice.


Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers

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