I’ve tried this Sweet Sour Pork recipe from My Wok Life, and liked the taste of it. Adding it to my collection of recipes here =)
300g lean pork (shoulder part), cut into cube-sized
2 small fresh tomatoes, wedged (choose not so ripe ones)
2 wedges of honey pineapple, thin sliced
1 small onion, cut into small pieces
1 clove of garlic, chopped
1 cup of cornflour
1 cup of oil (for frying purpose)
2 tablespoon of light soy sauce
1 teaspoon of Shao Hsing Hua Diao Wine
1 large egg
6 tablespoon of tomato sauce
3 tablespoon of sugar
4 tablespoon water
1 teaspoon of white vinegar
Pinch of salt
1) Season pork cubes with light soy sauce and Hua Diao Wine. Add in egg, and combine well. Keep in the refrigerator, and marinate for at least 15 min. I marinated the pork since morning, before I left for work.
2) Prepare sauce in a bowl. Add all sauce ingredients in the bowl. Stir and mix well. Set aside.
3) Coat marinated pork cubes with cornstarch. Make sure all sides of pork cubes are well covered with thick flour.
4) Heat wok with oil over high heat or use deep-fryer. Deep-fry pork for 5 min, or until crisped and golden browned. Remove from wok, and drain on kitchen towel. Reserve for later.
5) Clean wok. Heat wok with 1 teaspoon of oil, stir-fry chopped garlic till fragrant. Add spring onion, tomatoes and pineapples, sauté for 2 min.
6) Return fried pork cubes to the wok, and pour in sauce mixture. Stir-fry to combine well. Fry all ingredients briefly over high heat, for 1 min. Serve.
Tips: If you do not like watery gravy, use cornstarch slurry to thicken the sauce, like I did. See tips no.20 for directions.