You can simplified the preparation of this recipe a little by opting out the onion and capsicum. It may not turn out just as colorful. But if you find it too plain, just sprinkle some white sesame seeds over the dish before serving.
For those who are cooking with the vegetables, you just have to make sure not to overcook them.
Ingredients
250g of pork (pounded and cut into bite-size pieces)
1/2 a capsicum (cut into chunks)
1/2 a large onion (cut into chunks)
3 tablespoons of ketchup
2 teaspoons of sugar
Cornflour
Cornstarch
Marinade for the pork
2 tablespoons of soya sauce
1 teaspoon of sugar
1 teaspoon of sesame oil
1/2 cap of shaoxing wine
Preparation
Mix all the ingredients for the marinade together.
Add in the pork and toss thoroughly.
Set aside in the fridge and leave it to marinate for at least an hour.
Coat the marinated pork with cornflour before deep frying it over medium heat.
Remove from oil and set aside to drain when the pork turns golden brown.
In another pan, add sugar and ketchup to 150ml of water.
Bring to a boil and add in the capsicum.
Cook for 5 minutes under medium high heat before adding in the onions.
Drizzle cornstarch to thicken the sauce.
Remove from heat and toss in the pork.
Make sure every piece is well coated with the sauce.
Serve hot.
2 comments:
I love your blog
may I ask
'sweet' is from sugar
'sour' is it to add vinegar to it
Thank you and yes, the sourness is derived from the vinegar and ketchup. But I did not include vinegar in my recipe as I find it too strong for my liking. :)
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