Sweet and sour pork, chicken, fish or prawns is one of my favourites. This dish is a MUST in every Chinese restaurant or takeaway. However, it can be very frustrating when you don’t get what you are paying for. I have experienced it on many occasions. Some restaurants put colouring to the sauce, some put too much tapioca flour so much so the coating tastes very sticky and thick while some are too sweet. You need a very good balance when making the sauce so that it comes out very tasty and smooth. The meat has to be tender and the dish must have a beautiful, shiny look.
I have a few sweet and sour pork versions and this is one of my favourite ones that I would like to share with you. You can of course adjust the taste according to your liking. For example, if you like it more sour, just add a little vinegar or more sugar if you like it sweeter. You can also add diced pineapples and capsicums for colours.
400g belly pork (diced)
1T oyster sauce
1 egg (beaten)
3T tapioca flour (or corn flour)
Mix everything together and let stand 1 hour.
3T chili sauce
1T light soya sauce
Heat up some oil in a wok. Deep fry the pork pieces until cooked. Dish up the pork on to a plate. Pour out the oil leaving 2T in the wok. Pour in the sauce of Ingredients B. Add in the pork and stir well. Dish up and garnish with some chopped spring onions or sprinkle some roasted sesame seeds on top. Eat it hot with plain rice and another dish of stir fry vegetables. That should make you a very happy man or woman.
Have you eaten sweet and sour pork, chicken, prawns or fish at Chinese restaurants? Please share your experience. Add and comment in the comment box below.
Thought of the day……
‘Accept responsibility for your life. Know that it is you who will get you where you want to go, no one else.’