Sweet, Sour & (Slightly) Spicy Pork
By: My Cooking Hut
Published: Sunday, February 28, 2010 - 1:54pm

Ingredients




250 grams – 300g pork loin (cut into cubes)
tablespoon Pork can be marinated before (to enhanced the flavour) with a dash of white pepper,<
1 clove of garlic
1 medium onion (cut into thin wedges)
2 inches sprigs of spring onions (cut into about 5cm  length)
some cucumber (cut into cubes)

some fresh (or canned) pineapples (cut into cube)  ** I prefer fresh pineapples

2 tomatoes (deseeded, skinned, and chopped)
1/2 red pepper (cut into cubes)
some corn flour 

some sunflower oil for deep frying and stir frying

Seasoning for the sauce: (these are just rough estimation)

2 tablespoons sweet chili sauce
2 tablespoons maggi tomato sauce
1 tablespoon – 1.5  maggi chili sauce
1/2 tablespoon – 1  dark soya sauce
4 tablespoons soya sauce
1/2 tablespoon corn flour
some water

Preparation

1 Heat up a wok or saucepan with sunflower oil enough for deep frying. Make sure the oil is hot before putting the pork in. This can usually be done by putting in a wooden chopstick, if bubbles form around it, then it’s hot enough. 2 Coat the pork in corn flour then deep fry them in batches. Fry until golden brown. 3 Then, put them in a plate laid with kitchen towel and set aside. 4 Heat up a wok with some oil. Slightly brown the garlic and onions. Then, put in red pepper. Stir. 5 Add in the chopped tomatoes after 2-3 minutes. 6 Meanwhile, put all the seasonings for the sauce in a bowl and add some water. Mix well. 7 Pour the mixture in and stir. 8 When the sauce starts to get warm, put in cucumber, pineapple and spring onions. Followed by the deep fried pork. 9 Give it a good stir for 2 – 3 minutes so that the sauce coat evenly on the pork and other ingredients. Adjust the seasoning if needed. 10 Dish and serve with boiled rice.

About


Thank God it’s Friday! I’m sure you feel the same way too! What bothers me is the weather, it doesn’t seem to have improved. Looks like we had only a week of good sunny days and that was probably weeks ago. I hope the sun will come out and play soon!
Back in the kitchen, I was trying to gather all the ingredients that I needed for the dish that I had been wanting to make (also had been craving to have) – Sweet and Sour Pork, slightly spicy. I do like some sweet and sour dishes but not from some of the Chinese restaurants though. Most of them use the same kind of same ‘off the shelf’ sauce that looks to have too much food colouring and tastes too sweet. 
I know I would be disappointed if it’s not up to my taste. So, I usually don’t order sweet and sour dishes when I go to Chinese restaurants. In fact, I go to Chinese restaurants mostly for Dim Sum. My favourite? Still, it’s Yauatcha. I have been there for several times and tried different things and I think this is the BEST Chinese restaurant on my list for Dim Sum.
Talking about Yauatcha , when Arnaud’s mom was in London, we went for Dim Sum and that was when she had her first Yum Cha experience. She wasn’t sure if she would like them. But, after some explanations and descriptions, she decided to give it a try. Did she like it? Of course, she does! (Who doesn’t? hehehe..) 
Right, let me bring myself back on track. I was talking about Sweet and Sour Pork, hey? So, what makes my sweet & sour pork recipe different? Well, it’s just the sauce that I make tastes better (it’s not only sweet and sour but Sweet, Sour and slight Spicy) and I don’t use any sort of food colouring.
Probably Chinese Takeaways are just a few blocks away. But, try to make this sweet & sour pork once and see which one you prefer. It doesn’t take you long to cook. To serve it with rice, just let the rice cook in the rice cooker (if you have one) or in a saucepan while preparing this dish. Now, let’s dash to the kitchen and start cooking!