Sweet-and-sour sauce,originating from the vibrant city of Guangzhou in southern China and cherished in nearby Hong Kong,has become a culinary phenomenon. Its widespread appeal has led to the creation of sweet-and-sour-flavored snacks like Pot Noodles, chips, and dips. However, when prepared with attention to detail, the combination of crispy meat, zesty sauce, and fruity sweetness will evoke fond memories of why you initially adored this dish.
Preparation Time: 20 minutes
Marination Time: 30 minutes or more
Cooking Time: 10 minutes
Serves: 2
Ingredients
For Marinating:
- Pork Loin or Lean Shoulder (200g)
- A Clove of Garlic
- A tablespoon of Light Soy Sauce
- A Tablespoon of Rice Wine or Dry Sherry
- A Half Teaspoon of Salt
- < strong>A Quarter Teaspoon Chinese Five-Spice Powder (optional)
< strong > For Cooking:
- < strong > One Onion (peeled)
- < strong > One Green Bell Pepper (seeds and core removed)
- < strong > A Mild Red Chili Pepper
- < str ong > One Egg
< li >< str ong > sixty Grams Cornflour (plus extra for coating)
< li >< str ong > Neutral Oil for Frying
< li >< str ong > One hundred Grams Pineapple Chunks - TWO tablespoons apricot jam – opt for lower sugar varieties if possible.
- TWO tablespoons cranberry sauce – similarly low in sugar is preferable.
- A generous squeeze of lemon or lime juice.
- TWENTY-FIVE to FORTY grams soft light brown sugar.
- TWO AND A HALF tablespoons Chinese red vinegar or rice vinegar.
Sauce Ingredients
1 Alternatives to Pork
This recipe features pork as its main protein; though, alternatives such as chicken thighs or breasts work wonderfully too. Firm white fish chunks or even tofu can be excellent substitutes. The key is selecting proteins that can withstand frying without releasing excess moisture during cooking.
2 Marinate the Protein
The pork should be sliced into strips approximately one centimeter wide. Crush a garlic clove and combine it with the pork in a bowl along with soy sauce, rice wine, salt, and optional five-spice powder. Cover this mixture and allow it to marinate for at least half an hour; refrigerate if marinating longer than that time frame.
3 prepare the Sauce Mixture
If your meat is marinating well now is an ideal time to prepare your sauce! In a bowl mix together your preserves before adding citrus juice along with sugar until fully dissolved. Then incorporate vinegar alongside soy sauce plus about ninety milliliters water into this mixture while adjusting seasoning according to taste—add more sugar if desired! In another small bowl stir cornflour into cold water until smooth consistency forms!
4 Chop Your Vegetables!
Dicing onions & peppers into chunky diamond shapes while separating onion layers makes them easier when stir-frying later on! Slice chili pepper rings thinly too—feel free add other veggies like Tenderstem broccoli/mangetout but ensure they’re cut small enough not overcook during frying process!
5 Create Your Batter Mix!
An egg should be beaten thoroughly within its own bowl before gradually whisking it together with sixty grams cornflour until achieving smooth batter texture—season accordingly! Spread additional cornflour onto plate nearby stove area where both bowls will sit conveniently close by; toss marinated pork pieces through remaining tablespoonfuls’ worth before coating them evenly throughout flour layer!
6 Heat Up Oil For Frying!
Add sufficient neutral oil filling up one-third capacity large pan/wok/fryer then heat till reaching temperature around ONE HUNDRED EIGHTY degrees Celsius (digital thermometers are affordable investments ensuring optimal results). Once heated properly dunk battered pieces inside shaking off excess flour prior rolling them back through plate again ensuring full coverage achieved all around each piece’s surface area!!