SWEET AND SOUR PORK

Sweet and sour pork is my eldest son's favourite dish. I used to prepare about 500g of pork, but it was never enough for my family of six. Now I would prepare 1000g of pork collar, and each time I complete the dish and stare at the volume in my wok, I feel as if I'm in catering business!!

I tried to link video to show my prep for deep frying, but it just would not work. I saw this method in Facebook by Auntie 陈月儿. Her method of deep frying works every time and the hot oil does not splatter all over. I also do not need lots of oil to deep fry, just ensure the oil is enough to submerge the meat completely. The batter is simple but very crispy. 

Get ready a basin of water, a colander to prepare pork for deep fry. Dip the meat into flour mixture. Place the floured meat into the colander and quickly dip the colander into the basin of water. This water dipping should take less than a second. Give the colander a light tap to shake out excess water. Return the meat into the flour mixture. With dry hands, now press in the flour to make sure they really stick onto the meat. Place the thickly pressed floured meat into another plate. The meat should not stick together, or simply separate them. 

When the oil is hot enough (test by dropping some flour into the oil and is good when it sizzles immediately), gently place the meat into the pot for deep fry. Do not crowd the pot. Make sure the meat is 'comfortable' in the hot bath. Do not stir the oil yet, let the flour set for a minute or so before giving the pot a gentle stir to ensure the meat do not stick at the base. Fry for a few minutes and pick out the cooked meat onto a drainer. You'll be pleased to see how little oil is being drained out, yet the meat is crispy.

this is a 40cm wok!!

SWEET AND SOUR PORK

Ingredients

1kg pork collar (五花肉), cubed

250g flour mixture for frying (add salt, pepper and sugar added into plain flour) or pre-packed deep fry flour mix

Oil for deep fry

1 each of green, yellow and red capsicum, cubed

1 cucumber, cubed

some cubed fresh pineapples

1 onion, sliced

Marinade

Light soy sauce

pepper

salt

Shaoxing

Sauce

3/4 cup water

1/2 cup ketchup

1 tbsp dark soya sauce

1 1/2 tbsp white vinegar

4-5 pcs rock sugar (or more)

some corn starch water for thickening

some salt, optional

Method

1. Marinade the pork for 30 mins. Prepare flour mixture.

2. Deep fry pork. Set aside to allow to cool.

3. Using a little oil from deep fry, quickly stir fry capsicums, cucumber, onion and pineapple. Set aside.

4. Bring water, ketchup, dark soya sauce to a boil, add vinegar and thicken with starch water. Drop the rock sugar in and turn down the heat to low. Stir till sugar is dissolved, and you should get a shiny sauce. Give a test taste to see if the sauce needs adjustment. Pour the deep fried pork and vegetables back into wok and toss evenly.

5. Serve.

I tried mangoes this time, but the juice from the fruit caused my pork to turn soggy. Pineapple is still a better choice.