This Cantonese dish full of sweet, sour and fruity flavor. I think It is a one of popular dish in the world ?
- 350 g pork (tenderloin or fillet)
- 1/2 red bell pepper
- 1/2 green bell peper
- 1/4 onion
- 120 g pineapple (fresh or 2 pieces canned pineapple ring)
- 1 tbsp soy sauce
- 1/2 tbsp cornstarch
- 1/2 whole egg liquid
- 4 tbsp ketchup
- 4 tbsp rice vinegar
- 4 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 5 tbsp water
- 1/3 tsp salt
- 1 cup cornstarch (for coating)
Cut pork into 1cm thick slices. beat them with meat hammer or knife back to tender. Then cut into bite-size.
Cut onion, green pepper and red pepper into inch pieces.
Pork marinade: 1 tbsp soy sauce, 1/2 tbsp cornstarch, 1/2 egg liquid, marinade for 10 minutes.
Coating pork pieces in cornstarch. Heat deep-frying oil to 160°C, place pork pieces one by one. Stirring them to fry evenly. Until light golden. Then remove pork to a plate, heat up oil to 170~180°C, re fry pork for 30 seconds, or until golden brown.
Prepare sauce: 4 tbsp vinegar, 1 tbsp lemon juice, 1/3 tsp salt, 4 tbsp sugar, 1 tbsp cornstarch, 5 tbsp water. mix well.
Heat 1 tbsp oil in wok, saute onion for 10 seconds, then add green pepper, red pepper, fry for 30 seconds. Remove them from the wok.
Add 4 tbsp ketchup, stir fry for 10 seconds, pour sauce in, when boil, add pork, stirring until the sauce coated. Add pineapple, and the remaining ingredients. Stir fry for 30 seconds. Serve.
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