Egg · Indian Chinese · Non Vegetarian · Oriental · Quick Bites · Red Meat · Sides · Starters

Sweet & Sour Pork….


Been quite some time since I posted a recipe with pork. Since I do not have any oriental pork recipes up yet I decided to post this recipe today. Also, I had diced pork with me; perfect for this recipe.

This recipe is a pleasant change from all the hot & spicy dishes I have posted from sometime now. A perfect starter for a fun evening or afternoon. Many of my friends keep asking me to post dishes they can enjoy with their kids. This one will be a hit among all age groups. Plus you can substitute the pork with chicken or lamb or the veggies can substitute this with mushrooms or paneer/cottage cheese. Before I started blogging I had tried the same recipe with paneer & chicken; that turned out superb as well.

Sweet & Sour Pork...

The dish is as visually appealing as it’s taste. The different colours & flavours added by the peppers & spring onions. Remember there is no spice added at all. Ginger & the peppers add the subtle spice present in them. 🙂

Ingredients: (Serves 2 -3)    Preparation Time: 20 mins (Excludes time for Pork Marination)
Diced Pork – 300 gms
Chinese White Rice Wine – 3/4 tbsp

Marinate the pork...

For the batter:
Eggs – 1 beaten
Cornflour – 2 tbsp
Baking Soda – 1/4 tsp
Tomato Puree – 1/2 tbsp
Cooking oil – 1/4 tsp plus extra oil to shallow fry the pork pieces
Water – as required to form a firm batter
Salt to taste

For the stir fry:
Red Onion – 1 small-sized, cut into chunks
Garlic – 2, cloves, finely chopped
Ginger – 1 inch piece, finely chopped
Bell Peppers – 1/2 cup, cut into small cubes, seeds removed
Spring Onions – 2, cut into 1 inch pieces
Red Wine Vinegar – 1 tbsp
Tomato Puree – 3 tbsp
Sugar/Honey – 1 tbsp
Sesame Oil – 1/2 tbsp
Light Soy Sauce – 1/4 tbsp
Salt to taste

Method:
Wash the diced pork pieces & drain well. Transfer them into a small mixing bowl. Add the white rice wine some salt to taste & mix well. Set aside to marinate for 2 hours or if possible overnight in the refrigerator in a zip-lock bag.

In another mixing bowl, fold all the ingredients mentioned for the batter together, adding water gradually to form a stiff batter.

Batter to coat the pork..

Add the diced and mix well ensuring all the pieces are covered with the batter. If there is any rice vinegar left behind keep it aside.

Add the marinated pork pieces & coat them well..

Heat the oil to shallow fry the pork in a large enough fry pan. Add the batter coated pork pieces to the oil. If any batter is left in the bowl then slowly add the batter over the pieces from the top. Now fry till the batter gets crispy & the pork cooks. The pork pieces turn a light golden brown as shown. You can fry them a little longer if you want the batter to be crispier. Remove the pork from the pan using a slotted spoon and drain on kitchen towels.

Shallow fried pork...

Take off the extra oil leaving behind about 1/4 tbsp of the oil & add the sesame oil. When the oil is hot, add the ginger, garlic & sauté it for a few seconds. Next add onions and fry till they turn translucent.

Tip: If you want to spice up this dish then you can add 1/2 tsp of red chilli flakes or add some freshly chopped green chilli’s once the onions turn translucent.

Add 3 tbsp of tomato puree. Mix well. & let the raw flavour of the tomatoes fade away. Add the soy sauce, sugar/honey & red wine vinegar, mix well. Also add any rice vinegar left behind from the pork marination. Now add the fried pork pieces & toss well. Add some salt to taste, remember that the pork was marinated with some salt & the batter also has a wee bit salt. So just add the amount required for the veggies. Once the pork pieces mix well with the veggies add the peppers & the spring onions, without the greens and fry for 30 secs.Toss them around for a minute or two. Turn off the heat.

Sweet & Sour Pork ready..

Note: I have reduced the oil used hence the pork does not look as glazed with oil as most Chinese food does. You can increase the oil used to stir fry & have a nice oil glaze on the dish when you serve it.

Garnishing:
Garnish with the greens from the spring onions. If the dish is not sour enough for you then squeeze some fresh lemon juice before you serve.

Serving Suggestions:
Serve hot as a starter or a side dish along with some Fried rice/noodles.

Sweet & Sour Pork...

If you liked this recipe, you may also like – Sweet n Spicy Spinach Chicken – Chinese style, Prawn Chilli Garlic Noodles, Crabstick Soup etc.

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7 thoughts on “Sweet & Sour Pork….

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