Cantonese Sweet and Sour Pork

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There is a difference between the standard normal sweet and sour pork and the 'Cantonese style' version where the pork is battered, deep-fried and then coated with a sweet and sour sauce. A major misconception is that sweet and sour pork cantonese-style is made of lumps of fatty pork with a gooey sauce. When this dish is made well, it is tender on the inside and crispy on the outside and is one of the most appetizing dishes and a massively popular takeaway dish.


Prep 30 mins  Cooking time 45 mins

INGREDIENTS:

400 g pork loin steaks, pounded & cut into 1" chunks

1 tomato, quartered

1 small onion, quartered

1 green pepper, quartered

4 cloves of garlic, finely chopped

1 small tin (140g net wt) pineapple rings, cut into chunks

150 g corn flour, for dipping pork and excess

Rapeseed oil for frying

Salt, season to taste

MARINADE

1/2 tsp salt

1/2 tsp sugar

1 Tbsp light soy sauce

1 Tbsp Shaoxing wine

1 Tbsp corn flour

1/2 a beaten egg

1/4 tsp ground white pepper

SAUCE

2 tsp worchester sauce

2 tsp light soy sauce

1/2 tsp sesame oil

1 tsp corn flour

1 1/2 Tbsp sugar

3 Tbsp tomato ketchup

4 Tbsp pineapple juice

4 Tbsp white wine vinegar


METHOD:

1) Pound the pork with the back of a knife in all directions before cutting into 1" bite-sized pieces and marinate the pork with all the marinade ingredients for at least an hour or more;

2) Mix all the ingredients for the sauce in a bowl;

3) Add half a cup of corn flour into a freezer bag, then throw in a few chunks of pork at a time, shake them in the bag to coat them completely with corn flour. Remove any excess flour and lay them flat on a plate without overlapping. Continue this process until all the pork has been done;

4) Heat up oil in a small deep pan until bubbles start to form around a dipped chopstick, then it's ready for deep-frying the pork;

5) Gently lower few pieces of pork into the oil at a time but do not overcrowd the pan. Once the pork has a golden brown colour, remove aside. Repeat until all the pork has been deep-fried;

6) In a wok on medium heat, add 3 tablespoons of oil and saute the onions for 1-2 minutes until soften then add the green peppers and chopped garlic - saute for another minute;

7) Next, add the tomatoes - saute for 30 seconds, then add the pineapple chunks- saute for another 30 seconds before returning the pork to the wok;

8) Give the sauce a stir before adding the sauce. Quickly turn the pork in the sauce to coat and serve immediately.

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