sweet & sour pork with pineapple

By foodiva

Ingredients

• 1/2 lb. boneless pork meat
• 1 canned pineapple ring or half of a fresh pineapple
• 1/2 green bell pepper
• 1/2 red bell pepper
• 3 cups of Oil for deep frying
• 1 small bowl of cornstarch (for deep frying)
• 1 egg
• 1 root ginger, finely chopped
• 1 spring onion, finely chopped
• 1 garlic cloves, finely chopped
• 1 teaspoon salt
• 1 root ginger
• 1 spring onion white
• 1 tablespoon boiling hot water
• 2 tablespoons tomato ketchup
• 1 teaspoon sugar
• 2 tablespoons water
• 1 teaspoon cornstarch
• 2 teaspoons cooking wine

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from chinasichuanfood.com

Preparation

Step 1

Stir fry

To be frank, as a traditional Cantonese dish, sweet and sour pork with pineapple is not a common dish on my table since it is a little bit difficult to make. But whenever I get chance to order in a Cantonese restaurant, it is on my wish list.

To make this sweet and sour pork with pineapple at home, we need to create a balance between sweet and sour flavors.

Add the water by batches until the cubes looks watery

. Each time after adding the ginger and spring onion water,

Beaten egg in a small bowl; add cornstarch in a plate. Roll the pork cubes in the egg liquid firstly and then in the cornstarch. Coat each cube one by one. And then begin to deep-fry. I recommend deep-frying the pork cubes twice if you want a crisper surface.

Start the stir-fry process. Since we are using round pepper, there is no need to kill them. Just stir-fry until they are slightly soft.

Yield:

3 cups of Oil for deep frying

1 small bowl of cornstarch (for deep frying)

1 tablespoon boiling hot water

Cut ginger and spring onion whites into small sections and soak in a small bowl with hot water to make the ginger onion water.

Cut the pork into small cubes and place them in a large bowl. Add salt and ginger onion water prepare in the previous step in. Grasp well to let the pork cubes absorb the water completely. (Do not add all the water once, add them in batches.) The amount of water needed depends on the pork you are using. Stop adding water when the pork cubes are watery. Set aside to marinade for around 10 minutes.

Cut the pineapple into cubes; and if you are using fresh pineapple, soak the cubes in salted water for around 30 minutes. Transfer out and drain.

Prepare other side ingredients. Cut peppers into small pieces too.

Beaten egg in a small bowl; add cornstarch in a plate. Roll the pork cubes in the egg liquid firstly and then in the cornstarch. Coat each cubes one by one.

Heat up enough cooking oil for deep-frying. When the oil just began to have movements on the surface, put the pork pieces to deep frying until pork pieces become golden brown. Move out and drain the oil.

Prepare a small bowl; add all the ingredients for sweet and sour sauce together. Mix well and set aside.

Pour extra oil out and leave around 1 tablespoon of cooking oil in wok. Add round pepper pieces, garlic, ginger and spring onion whites in to stir-fry until slightly soft.

Add pineapple cubes as well as the sweet and sour sauce in. Bring the sauce to a boiling.

Return deep-fried pineapple in; do a quick stir-fry so that each cube can coated with the sauce evenly.

Chinese Tomato and Egg Stir Fry