Joined: 20 Jul 2004
|Posted: Mon Feb 01, 2016 9:50 am Post subject: Sweet and Sour Pork
500 g pork shoulder(cut into thick slices)
1 pc japanese cucumber, cut into smaller chunks, leave the skin on too
1 large white onion(cut into quarters)
Marinating pork with:
1 tbsp sesame oil
1 tbsp chinese wine(shao xing jiu)
1 egg yolk
2 tbsp cornstarch
Sauce: mix together
6 tbsp tomato ketchup
1.5 tbsp Chinese Rice Vinegar
2 tbsp sugar
starch: mix together
4 tbsp water
2 tbsp corn starch
1. Marinate pork with wine, egg yolk and sesame oil for about 10 mins.
2. Coat with cornstarch.
3. heat up wok with oil for deep frying. Wait for the oil to be very hot.**
4. Slowly add pork piece by piece into oil and deep fry till golden brown. Drain and set aside.
5. Remove all the oil from the wok and leave 1 tbsp of oil behind.
6. Reheat the oil in the wok and add onions to saute. then add cucumbers to stir fry for 1 minute.
7. Add sauce ingredients fry till it boils. Then add starch to thicken the sauce.
8. Add cooked pork into the sauce and stir fry to coat the pork with sauce. Only 30 seconds.
9. Turn off heat and serve.
Secret to a good sauce
Sweet is tomato ketchup and sugar
Sour is also from the tomato ketchup and add chinese Rice vinegar
Water and starch like corn starch is used to thicken the sauce.
Secret to cook the pork
1. Slice it thinly, against the vein. Get pork shoulder or pork that has marbling in the meat. So that when you do a deep fry, the fat in the meat will melt and ensures the meat is juicy, not dry and tough.
2. Coat the meat with cornstarch.
3. Deep fry over high heat for 2 minutes. Remove to drain excess oil.
How to tell if the oil is ready for deep frying?
1. drop a pinch of cornstarch into the wok.
2. If the flour sinks to the bottom of the wok, then the oil is NOT READY.
3. If the flour floats to the top and sizzles immediately, then its READY
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1