Filipino Sweet and Sour pork
The Sweet and Sour Pork Recipe uses fresh Pineapples so you better scout for the sweetest Sweet and Sour Sauce. This should blend well with the Vinegar to create an appetizing taste that everyone will remember long after they have tried it.
Servings 3 people
Cost $6
Ingredients
- ½ pound Pork Tenderloin
- 2 tbsp cooking oil
- oil for deep-frying
- ½ cup pineapple chunks
- 1 green bell pepper sliced & deseed
marinade sauce:
- 1 tsp white pepper powder
- 2 tsp cornstarch
- 1 inch root ginger
- ½ tsp salt
- 1 egg white
coating sauce
- 1 tbsp water
- 1 tbsp cornstarch
stir-fry sauce:
- 2 tbsp tomato sauce
- 2 tsp vinegar (white vinegar for the color)
- 1 tsp roasted sesame seeds
- 1 tsp salt
- 2 tbsp water
- 1 tsp cornstarch
- 1 tbsp sugar
Instructions
- Cut Pork Tenderloin into bite sizes.
- Put in a small bowl, add salt, white pepper powder, ginger sauce and mix thoroughly.
- Put aside to marinade for around 10 minutes.
- In a small bowl, mix all the ingredients for stir-fry sauce.
- Add egg whites firstly and then add cornstarch.
- Grasp with hand until the shreds are coated evenly.
- In a small bowl, add 1 tablespoon of cornstarch and 1 tablespoon of water and stir in one direction to make the coating. Coat each pork before frying.
- Heat up cooking oil in a wok until you can see the waves on the surface. Put the coated pork in. Deep-fry quickly to firm the texture.
- Remove the pork out and drain.
- Then re-deep-fry the pork again quickly around 30 seconds. Transfer the pork out and drain.
- Leave around 1 teaspoon of cooking oil in a wok and then add the stir-fry sauce in to cook around 2 minutes.
- Then return the deep-fried pork into a stir-fry for 1~2 minutes, add pineapple, bell pepper and garnish sesame seeds in; mix thoroughly to make sure the pork is coated evenly.
- Transfer to a serving plate.
- Serve with hot rice.
