It is a relatively very easy dish to do. It just takes more time to prepare and that one must bear with the oily kitchen and stove. (which I dislike!) I must say I am surprised that I can master this on my first attempt. All thanks to my dear friend who shared with me her tried and tested recipe which made my attempt much easier.
It is a slightly varied recipe from the one she shared but most of the items and steps remain the same. These are based on my own guestimation on the quantity. You may adjust accordingly where necessary.
Enjoy.
All you need:
About 2-300g lean meat / tenderloin cut into cubes - approx for 4 pax
1/4 each of green, yellow and red green pepper cut into cubes
(You may also add pineapple cubes, tomatos or lychees for the added zing!)
Oil for frying
Some chopped garlic and onions
Marinate
1/2 tsp corn flour
1/2 tsp of Hua Diao wine
1 tsp soy sauce
1. Marinate pork with the marinate seasoning and leave aside for 15min
Batter
1/3 cup water
60g all-purpose flour
30g corn starch
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt
1. Mix batter together well and add pork cubes into batter
The key to good sweet and sour pork is the sauce! Here's the recipe which I like alot and have slightly modified because I lack certain ingredients. But the absence of those ingredients didn't affect the taste too much.
Sweet and Sour Sauce
1 1/2 tablespoons tomato ketchup
1 tbsp plum sauce
1 teaspoon Heinz Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water
(Mix sauce well)
1. Deep fry the pork cubes coated in the batter
2. When golden brown, put it aside and drain on paper towels
3. Fry some chopped garlic and onion
4. After lightly browned, fry the cut bell peppers till fragrant - you should smell the aroma after a while
5. Transfer the pork cubes into the wok and fry for a while before adding in the sauce
6. Stir fry for a while to ensure everything is well stirred and it's done!
Serve hot with steamed rice.
