Sweet And Sour Pork

• 700 grams pork fillet use the best quality you can get, it makes a difference
• 1/2 cucumber
• 1 red bell pepper
• 1 green bell pepper
• 1 onion large
• 1 can pineapple chunks 435g, drained
• 4 cloves minced garlic
• 1/2 cup shaoxing Huatiao wine, or 1/4 cup wine + 1/4 cup water
• 1/2 cup plain flour
• 1/4 cup corn flour cornstarch
• 1/2 teaspoon baking soda
• 1/2 egg beaten
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt or a pinch of
• 5 tablespoons ketchup
• 4 tablespoons shaoxing Huatiao wine
• 3 tablespoons oyster sauce
• 2 tablespoons sugar
• 1 teaspoon Maggi Seasonings or Worcestershire Sauce
• 1/4 teaspoon chilli powder
• 6 cups vegetable oil to 8 of
• 1 tablespoon cornflour in 2 tablespoons water, optional

1. Clean the pork and cut into small bite sized pieces.
2. Measure out 1/2 cup of Shaoxing Huatiao wine.
3. The alcohol would evaporate when the pork is deep fried, but if you would prefer not to use so much wine in the marinade, do use 1/4 cup water and 1/4 cup wine.
4. The wine tenderises the meat. So the pork is ultra tender when marinated in wine for 4 hours or more.
5. Add 1/2 cup of plain flour.
6. Add 1/4 cup of cornflour.
7. Add 1 teaspoon of baking soda.
8. Add 1/2 a beaten egg.
9. Add 1 tablespoon of vegetable oil
10. Add a pinch of salt.
11. Mix the marinade ingredients thoroughly with the pork.
12. Cover the bowl with cling film and set aside.
13. Lightly peel 1/2 a cucumber.
14. Scoop out the insides of the cucumber.
15. Cut the cucumber into pieces.
16. Cut a red capsicum into small pieces.
17. Cut a green capsicum into small pieces.
18. Drain a can of pineapple chunks.
19. Set the pineapple aside with the rest of the vegetables.
20. Cut a large onion into chunky pieces.
21. Now prepare the sauce.
22. In a bowl, add 5 tablespoons of ketchup, 3 tablespoons of oyster sauce, 4 tablespoons of Shaoxing Huatiao wine, and 2 tablespoons sugar.
23. Add 1 tablespoon of chutney. I used a mango and peach chutney. It can also be substituted with plum sauce.
24. Add 1/4 teaspoon of chilli powder. It lifts the flavours of the dish.
25. Add 1 teaspoon of Maggie seasonings or Worcestershire sauce.
26. Mix the ingredients for the sauce and set aside.
27. Heat the vegetable oil in a large pot and wait. The oil MUST be hot, else the pork will stick together and become soggy. Test if the oil is ready by sticking a clean, dry wooden chopstick into the oil. If fierce bubbles
28. Gather around the chopsticks, it means the oil is ready to deep fry the food.
29. Shake off as much marinade as you can, and slide each piece of meat into the oil.
30. Deep fry till the pork is golden brown. Sometimes the pot may be overcrowded, you would then need to deep fry the pork in two batches. Do NOT overcrowd the pot of oil, else the pork won't brown.
31. Stir the pork in the oil with a slotted spoon. When they are done, remove the pork from the oil and set aside in a hot place.
32. Heat a large saucepan and add 1 tablespoon of vegetable oil.
33. When the saucepan and oil are hot, add the onions and stir fry for a couple of minutes till they become fragrant and brown slightly.
34. Add about 1 tablespoon of minced garlic. Stir fry for a minute.
35. Add the rest of the vegetables and stir fry for a minute.
36. Pour the sauce in.
37. Stir fry for a minute or two more. The sauce should thicken up.

pork fillet, cucumber, red bell pepper, green bell pepper, onion, pineapple, garlic, wine, flour, corn flour, baking soda, egg, vegetable oil, salt, ketchup, wine, oyster sauce, sugar, maggi seasonings, chilli powder, vegetable oil, cornflour

Taken from www.yummly.com/recipe/Sweet-and-Sour-Pork-1673045 (may not work)