Sweet Sour Pork Hong Kong Style Food

HONG KONG SWEET AND SOUR PORK

Steps:

• Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
• To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
• Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
• Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
• Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
• Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

SWEET & SOUR PORK HONG KONG STYLE

Steps:

• Blanch, the pork in boiling water for 2-3 minutes, drain, set aside to cool
• Marinate pork in the pork marinade ingredients, set aside
• Mix the pork batter dry ingredients in a bowl, tapioca flour, all-purpose flour, baking powder, salt, and white pepper, set aside
• Mix the pork batter wet ingredients in a bowl, beaten eggs, water, and white vinegar, set aside
• Heat oil in a wok on medium-high heat, ready to deep fry the pork
• When oil is hot, you need to triple coat the pork. First, coat each piece of pork in the dry mix, then the wet mix, and then the dry mix again before adding to the oil
• Deep fry the pork in batches until golden and crisp, drain on kitchen paper
• Start to make the sauce, add a little oil to a pan on medium-high heat, add ginger, garlic, and onion and stir fry for 1 minute
• Add the peppers and stir fry for a further 2 minutes, remove into a bowl, set aside
• In the same pan, add the ketchup, soya sauce, Worcestershire sauce, sugar, water, rice vinegar, and cornflour
• Cook the sauce until bubbling and slightly thickened
• Right before you are ready to serve, add the peppers, onions, and pork and cook until bubbling and hot
• Finally, add the cubed pineapple and combine well
• Serve hot (in a hollowed-out pineapple shell if you like!) with egg fried rice.

SWEET & SOUR PORK

Steps:

• Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.
• To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.
• Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.