Sweet and Sour Pork

My childhood dish !! My most favorite whenever we headed to the zhi char stall as a kid. But as I grew older, the old folks used to tell me that it is a very unhealthy dish as the most fattening parts of the pork are often used to cook this dish. Hence, we have since changed to sweet and sour pork ribs for a “healthier choice”. It’s still equally nice, but because pork ribs come with bones, therefore it might not seem so shiok when you are chewing on it. Even so, I decide I should try and attempt it at home for once to rekindle the taste buds. And I really love it to bits !! *I shall forget the calories for the moment.*

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This is meant to be a very colorful dish with red and green capsicums but because I don’t really eat capsicums and might seem a waste to buy them just for the food décor, I decide to replace them with carrots and pineapples instead. After all, you gonna eat what you cook, so why not just prepare something that you would eat… So here it goes…

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Many people might have the perception that it is troublesome and even more expensive to cook for 1 to 2 persons and would rather just pack the food or eat out and save the cleaning. But ever since I gotten to staying on my own, I have done more cooking than I did ever before. Even if it’s for one, I do enjoy cooking and baking and enjoying the end products thereafter. It might not be a successful attempt each time, but every time I succeeded in a recipe, I am elated ! That to say, you don’t need to subject your standards to others and you get the freedom and time to enjoy every moment in details. With that, I was thinking to create a line of new index known as “One Bowl Dish”. While others has one pot dish, how about something on a smaller scale, a one bowl dish for one or even two persons at max. Just like the Japanese Donburi, I would like to rejuvenate and spiral the concept to include other foods ! Such that even bachelors and bachelorettes will find it fuss-free to whip up a meal for oneself in good time. Good idea ?? Hahaha… a chain of thoughts recently… I shall work on this new concept soon yeah !!

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Coming back to the sweet and sour pork, I really enjoy it so much that for once, can you imagine I finish up this whole plate of it all by myself ?? Gosh !! And I am definitely going back at this once again because that’s still a pack of the meat in the fridge… OMG. I really need to share the calories by sharing the recipe here so that I feel less sinful !! Hahaha !! I believe this is a dish that kids will delight in as well since it is what makes me really delighted when I was one as well ! Just like how some adults cannot do without sambal and chili, the kids are needing their tomato sauce for the daily fix and that’s probably why sweet and sour will always spruce them up !

Enjoy !!

Sweet and Sour Pork
Serves 2
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For the Ingredients
  1. 250g sweet & sour pork (pork shoulder, diced)
  2. 1 tbsp garlic, minced
  3. 1 pc onion, sliced
  4. some pineapple, sliced (I used canned pineapples)
  5. some carrots, diced
  6. some red & green capsicums, diced (optional)
  7. Some cooking oil (for deep frying)
For the Coating (Mix well)
  1. 50g rice flour
  2. 50g tapioca flour
For the Marinade
  1. 1/2 tsp pepper
  2. 1/2 tsp sesame oil
  3. 1 egg
  4. 1 tsp onion powder
  5. 2 tsp tapioca starch
For the Seasonings (Combine & Mix well)
  1. 3 tbsp tomato sauce
  2. 1 tbsp sweet chili sauce
  3. 1 1/2 tsp sweet rice vinegar
  4. 1/2 cup water
  5. 2 tsp sugar
  6. 1/2 tsp salt
  7. juice of 2 small limes
For the Thickening (Mix well)
  1. 1 tsp tapioca starch
  2. 2 tbsp water
Instructions
  1. Marinade the pork and set aside for an hour.
  2. Coat the pork with the coating and deep fried in hot oil until golden brown. Drain and remove.
  3. Leave approximately 2 tbsp of oil in the pan and stir fried the garlic, onion, pineapples, carrots/capsicums until fragrant.
  4. Add the combined seasonings and bring it to a boil.
  5. Stir in the pork and thicken with the tapioca starch mixture. Dish and serve hot.
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