What was for lunch today? Our favourite sweet and sour Hong Kong style pork, made with Lee Kum Kee Sweet & Sour sauce.
Key points when cooking this dish:
- The pork should be cut in bite size (2-3 cm cubes), fried and crispy on the outside.
- The vegetables should remain crunchy and provide their natural taste in the dish. You want to warm them through instead of cooking them.
- The dish should be gently sweet with refreshing acidity. We prefer canned pineapple. If you use fresh pineapple it should be ripe but not overripe.
- Best served hot as it gives you the freshness and fruity taste of the dish. This dish feels ‘sticky’ when it’s cooled down.
Sweet & Sour Pork
Ingredients (2-3 portions)
- 300g pork (cut into bite size, 0.5 cm in thickness)
- 1 pack of Lee Kum Kee Sweet & Sour sauce mixed with 1 tbsp (15ml) water
- 1/2 tbsp oil
- 4-5 tbsp potato starch
- Oil for deep frying
Vegetables cut into cubes:
- 1 brown onion
- 80g red capsicum
- 80g green capsicum
- 80g pineapple (canned and drained, e.g. Dole Gold brand)
Marinade:
- 1 tsp soy sauce
- 1/4 tsp salt
- 1 tsp potato starch
- 1/2 L-size egg or 1 S-size egg (lightly beaten)
Instructions
- Place pork in a bowl and pour in the marinade and mix well. Let it sit for at least 20 minutes.
- In a pot, heat oil up to 200°C.
- In a separate bowl, add the potato starch and coat the cut pork individually. Shake off excess starch before frying in the hot oil.
- Fry the pork for 5-7 minutes or until golden brown. Set aside on paper towel to drain excess fat.
- Optional step "Double frying": Once you’ve fried all the pork, heat the oil up to 200°C and fry them again for 30 seconds. Double fry gives longer lasting crispiness.
- In a pan, add 1/2 tbsp of oil and stir fry the onion for a minute, followed by the capsicum and pineapple. Stir fry for another 2-3 minutes. Remove the vegetables from the pan.
- Add the Lee Kum Kee sauce in the pan and let it simmer gently for 30 seconds.
- Add the pork and vegetables to the sauce and stir well until evenly coated.
- Serve hot with steamed rice.
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