Sweet and sour pork is a dish that is commonly available in any Chinese restaurant. My student Yen Swan Chie (whom I had referred to in my post Stir-Fried Pork and Noodles) had given me a recipe for this preparation. I have extensively modified it and have also added pineapple, giving the dish a very different flavour. It is a great success with my family and I usually serve it with fried rice.
The fried pork itself provides a large amount of protein and energy from fat. The sugar or the pineapple syrup added to it increases the calories. It is not the ideal dish to be served to diabetics.
- 500 g Lean Pork
- 4 cloves Garlic, crushed
- 1 Egg
- 3 T Corn Flour
- 2 T Maida (refined wheat flour)
- ½ tsp Dark Soya Sauce
- ½ tsp Salt
- Water to make batter
- Vegetable Oil, for deep frying
For the gravy
- 4 T Corn Flour
- 2 T Vinegar
- 2 T Soya Sauce
- 2 T Tomato Sauce
- 2 T Sugar
- 1 ½ tsp Salt, or to taste
- 1 tsp Minced Ginger
- 1 T Diced Garlic
- 1 C Carrots, vertically segmented
- 1 ½ C Onion Chunks
- 1 C Capsicum Chunks
- 1 ½ C Pineapple Chunks
- 1 C Water
- 2 T Vegetable Oil
- Clean and trim the pork. Cut into ½ inch cubes.
- Make a batter with the garlic, egg, corn flour, maida, dark soya sauce, and salt. Add sufficient water to make pour batter.
- Heat the oil in a kadai or wok.
- Dip the pork pieces in the batter and deep fry till golden brown. Drain and set aside.
- Boil the carrots in one cup of water till half cooked. Set aside.
- Heat the 2 T of oil in a non stick kadai or wok. Add the garlic and stir. When it becomes translucent add the capsicum chunks and fry. Do not brown.
- Add the onion and fry till it becomes translucent.
- Add the boiled carrot, pineapple, ginger, and salt. Stir.
- Prepare a batter with the corn flour, vinegar, soya sauce, tomato sauce, sugar, and the water in which the carrots were boiled.
- Add the batter to the vegetable mix and cook till the starch becomes translucent.
- Add the fried pork cubes, and mix.
- Heat for a minute, remove and serve hot.
- Add ½ tsp of baking powder to the batter to get tender fried pork.
- If you are using canned pineapple, use the syrup instead of sugar as it will be quite sweet.
- Canned pineapple chunks should be added after the starch in the batter becomes translucent. If you add them early, the chunks will disintegrate. Fresh pineapple is a lot firmer and will keep its shape even when added earlier.
- To make the gravy, the oil used for deep frying the pork could be reused.