‘Sweet & Sour Pork’ is such a popular Chinese dish and there are loads of different recipes. I often come across the dish cooked with pineapple, which I do not like. I never cook meat with fruit. This recipe is based on a recipe I learned in Japan when I was at high school. Pork can be replaced with Chicken or Fish. I have even tried with Tofu, which was quite nice.
Pork Scotch Fillet 400 to 500g *block OR steaks
Salt & White Pepper
Potato Starch Flour 3 to 4 tablespoons
Oil for frying
Green Capsicum 1
Carrot 1 to 2
Sweet & Sour Sauce Ingredients
Water 1/4 cup
Sugar 2 tablespoons (OR 3 tablespoons if you like sweeter flavour)
Rice Vinegar 3 tablespoons
Soy Sauce 3 tablespoons
Sake (Rice Wine) 3 tablespoons
Ketchup 2 to 3 tablespoons
Potato Starch Flour 1 tablespoon
- Cut Pork into 2 to 3cm pieces. Place in a large bowl, season with Salt & Pepper. Coat with Potato Starch Flour, then carefully deep fry in hot oil for 2 to 3 minutes until golden. You can fry them in not-so-deep oil in a frying pan if your prefer.
- Place all the sauce ingredients in a bowl and mix well.
- Cut vegetables into 2 to 3cm pieces. Carrots need to be pre-cooked. Boil the carrot pieces in a sauce pan until just cooked and still crunchy. Drain the water.
- Alternatively you can cook carrot pieces using microwave. Place the carrot pieces in a heat-proof bowl, cover with water, place a plate on top to cover, and cook for 2 minutes or until just cooked. Drain the water.
- Heat 1 tablespoon Oil in a frying pan over high heat, cook Onion and Capsicum. When the onion changed the colour, add pre-cooked carrot and fried pork.
- Stir the sauce once again and mix it well, then add it to the mixture. The sauce will thicken immediately. Stir the mixture to combine well and serve with rice.