Thursday 18 July 2013

Sweet & Sour Pork by Eileen Kou

Sweet & Sour Pork by Eileen Kou


1/2 lb. pork loin (cut into cube)
1/2 yellow bell pepper (about 2 oz. and cut into pieces)
6 pieces cherry tomatoes (cut into half)
1 Bombay onion cut cubes
1 piece fresh or canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)


1 tsp salt or soy sauce
1/2 tsp corn flour
1 tsp rice wine
Cut the pork tenderloin into cubes and marinate with the ingredients for 15-20 minutes (put it in fridge).

Frying Batter for coating pork:

1/2 cup water
50g all-purpose flour
20g corn starch
1/2 tsp baking soda
1/2 egg (optional)
1 tsp cooking oil
1 small pinch of salt

Mix together the above to form batter. When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.

Sweet and Sour Sauce:

2 tbsp tomato sauce
1 tsp plum sauce
1/2 tsp Chinese rice vinegar (transparent in color)
1/2 tsp Lea & Perrins Worcestershire Sauce
1 tsp oyster sauce
1 tsp corn starch
1 tsp sugar
2 tbsp water
Mix them up together

Method of cooking:

Heat up a wok and add in some cooking oil. Add in the chopped garlic and onion, stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce turns thicken, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions and stir fry another 2 mins. Voila.....ready to be serve.

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