Sweet and Sour Pork

By RoketJSquerl

Ingredients

• Batter:
• 8 Oz. Pork Loin (cut Into Bite-size Cubes)
• 1 Tablespoon Shaoxing Wine (optional)
• 1 Green Bell Pepper (seeds Removed and Cut Into Squares)
• 1 Stalk Scallion (cut Into 2-inch Lengths)
• 2 Cloves Garlic (finely Chopped)
• Oil for Frying
• 4 Tablespoons All-purpose Flour
• 4 Tablespoons Corn Starch
• 1/2 Cup Water
• 1/2 Teaspoon Baking Soda
• Sweet and Sour Sauce:
• 3 Tablespoons Ketchup
• 3 Tablespoons Chili Sauce (lingam Hot Sauce)
• 1 Teaspoon Plum Sauce
• 1/2 Teaspoon Lea and Perrins Worcestershire Sauce
• 1/4 Teaspoon Chinese Rice Vinegar
• 1/2 Teaspoon Oyster Sauce
• 3 Tablespoons Water
• 1/2 Teaspoon Corn Starch
• 3 Dashes White Pepper Powder
• 2 Tablespoons Oil

Preparation

Step 1

1. Cut the pork meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes. Mix the batter in a bowl and add the chicken cubes into the batter. Mix the sweet and sour sauce in a small bowl and set aside.

2. Heat up cooking oil in a wok and deep fry the pork cubes. (Shake off the extra batter before frying). Transfer the pork out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.

3. Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil. Toss in the pork, add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.