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Friday, December 28, 2012

Sweet and sour pork with pineapples


Last weekend, I decided to cook this popular dish when I saw the recipe on this website about popular food in China.  According to the website, this dish was from Guangdong .....I remembered eating this before but somehow had never cooked it. From the recipe and step by step instructions given in the site, I tried replicating as best I could and it turned out delicious!. Very appetising and pineapple went very well with pork.

This is my adapted version:-

Ingredients:

200g lean pork (sliced thinly)
100g pineapples (sliced into chunks)
1 small red capsicum ( sliced into chunks)
3 tablespoons white vinegar (put less if you want it less sour)
3 tablespoons tomato ketchup
1 tablespoon soya sauce
1 tablespoon chinese cooking wine
1 tablespoon oyster sauce
2 tablespoons cornstarch (divided use)
eggwhite from 1 large egg
1 tsp salt
1 tsp sugar
2 cloves garlic, chopped finely

Method:

1.Marinate sliced pork with cooking wine, salt, egg white and 1 tablespoon of cornstarch for 10-15 minutes.

2.In a small bow, mix together tomato ketchup, soy sauce, sugar, salt, white vinegar and 1 tablespoon cornstarch until combined. Set aside.

3.Next heat oil over high heat in a wok or frying pan and fry the marinated pork slices until slightly golden and crisp.  Do this in 2 batches.  Dish out and drain. Leave to cool slightly before reheating up the oil and re-fry the pork again until golden. Drain in a colander.  

4.Remove all the oil from the wok except for 1 tablespoon and reheat wok. Add garlic and capsicum and stir fry until capsicum is half cooked.  Remove from wok and set aside.

5.Add another tablespoon of oil into the wok and reheat wok in medium fire. Pour in prepared sauce, add the half cooked capsicum and fried pork.  Stir fry for a minute before adding pineapple chunks.  Stir fry until all ingredients are well coated with sauce and turn off heat.  
Serve immediately with white fluffly rice.



The pineapples gave a yummy tanginess to this dish!

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