It's All Good: Sweet & Sour Pork Recipe

Rafael Reynante

 

Ingredients:500g pork tenderloin1 tbsp. soy saucepinch of cornstarch

For the sauce:1/4 cup sugar2 tbsp. banana ketchup2 tbsp. soy sauce1/2 cup pineapple juice1/4 cup vinegar1 tbsp. cornstarch dissolved in 4 tbsp. water1 carrot, chopped1/2 green bell pepper, seeded and cut into cubes1/2 red bell pepper, seeded and cut into cubes1/2 cup or 500g pineapple chunks

For the batter:1/3 cup all-purpose flour1/3 cup cornstarch1 egg white1 tbsp. cooking oil1/4 cup warm water3 cups cooking oil

Process:

• Cut the pork into small 1-inch chunks. Marinade it in the soy sauce and cornstarch for about 20 minutes, making sure to mix it well for the pork to be flavored evenly.
• Meanwhile, combine the sugar, vinegar and soy sauce in a separate bowl. Add the ketchup and juice and mix well. Set aside.
• In another bowl, combine the flour and cornstarch for the batter. Add the egg and cooking and mix well. Pour water in increments while mixing. The batter should not be runny but should not be too thick. Season with salt or pepper.
• Dip the pork in the batter and mix well to achieve an even coating.
• Heat cooking oil in a large frying pan or wok until it starts bubbling. Reduce to medium heat and fry pork in batches, making sure not to overcrowd the pan or wok as this will slow down cooking. Once all of the pork has been cooked, set aside.
• In a saucepan, bring the reserved sauce ingredients to a boil over a medium flame. Add the carrot, peppers and pineapple. Bring to a boil again and adjust seasonings. Finally, add the cornstarch mixture to thicken the sauce and stir.
• Serve over the fried pork and garnish with cucumber and additional vegetables.

Serves 4