Hubby & I both love Chinese food. One of my Uncle’s is Chinese so we grew up on proper Chinese food not the westernised version. Sweet & Sour pork is a favourite with many people. There is debate if the addition of pineapple is traditional or not. Most Cantonese recipes I have don’t use pineapple but recipes in some books from the US/UK do. Can anyone answer this?
Anywho, since hubby is allergic to pineapple (which is tragic cause Miss K & I LOVE it) we cook it without.
This recipe is a bit of a mish-mash of recipes but we love it and I thought I’d share it with you all. Ingredients are for 2 adults & a 3yo with leftovers.
For your pork:
- 2 pork medallions, cut into chunks
- 3 egg whites
- 2 tablespoons cornflour
Whisk your egg whites and cornflour in a bowl til fluffy. Add pork. Stir til pork is well coated. Deep fry in hot oil until lightly brown and crispy. Drain. Try not to eat the pork while you cook the sauce.
For the sauce:
- 2 tablespoons oil
- 1 onion, cut into quarters
- 1 carrot, peeled and thinly sliced
- 1/2 green capsicum, cut into thin slices
- 2 teaspoons minced garlic
- 6 tablespoons tomato sauce
- 2 teaspoons soy sauce
- 6 tablespoons vinegar
- 6 tablespoons sugar
- 1 cup water
- 4 tablespoons cornflour
Heat 2 tablespoons of oil and fry carrot and onion for a minute and drain.
Mix tomato sauce, soy sauce, vinegar, sugar, water and cornflour well.
Heat remaining oil, fry garlic.
Stir in the liquid mixture and simmer until thickened.
Add pork and vegetables, mix well.
Serve hot with steamed rice.