Sweet Sour Pork 咕嚕肉

Early this week, hubby requested for sweet sour pork for dinner.  Sweet sour pork is a very delicious dish that most of us will order from zi char stall.  It have been almost 2 years since I last cooked this dish.  Original recipe and method is from a facebook friend, Tiffy Boo.

After deep frying and pan frying

Ingredients:

300g pork shoulder butt

1tbsp Chinese Cooking Wine

1 egg yolk

1tbsp cornflour

Lot of potato starch flour

Chunks of 1 tomato

Chunks of 1-2 capsicum of any colour

Sauce:

5tbsp of tomato sauce

1tbsp of Lee Kum Kee plum sauce

1/2 tsp vinegar

2.5 tbsp sugar

1tbsp cornflour water (1tbsp cornflour: 1tbsp water)

Preparation of sauce:

Mix everything together till sugar dissolve then add cornflour solution in it.

Marinate of pork:

1. Cut pork into cubes of about 1.5cm, each with some fats in it. 

2. Marinate the pork with chinese wine overnight in the fridge in airtight container.

Method of cooking:

1. Coat pork with egg yolk and cornflour for tenderness.

2. Heat up a pot of oil.

3. Coat the marinated pork with potato starch flour thoroughly just before frying.

4. Deep fry the pork under medium heat till golden brown. Dish it up.

5. In a wok, pan fry the pork again to make it crispier. Pork will be totally cooked by now. Dish it out.

6. Heat up 1 tbsp of cooking oil. Add shallot and fry till fragrant.

7. Add tomato and capsicum in the wok. Toss it after 2 minutes and cook for another 1-2 minute.

8. Add in the sauce mixture and cook for 1 minute.

9. Add in the pork and toss it few time till the sauce is evenly coated on the pork.  This step should be fast and complete in less than 1 minute.