Technically, the origin of sweet and sour pork is from China specifically in Cantonese cuisine. But the sweet and sour pork has long been loved by Filipino palates. So I have decided to post this recipe as a Filipino rendition of the famous sweet and sour pork.
1 cup of pork meat in bite size pieces
1 teaspoon of salt
3 gloves of garlic – chopped
½ bell pepper or 2 Asian bell peppers sliced into squares
1 can of 250 grams of pineapple cuts – bite size pieces
Pineapple juice from the canned pineapples
1 whole onion – peeled and cut into 4 portions (best if you can use white onions)
1 egg – beaten
Half a liter of cooking oil
1 teaspoon of cornstarch
1 tablespoon of tomato ketchup
1 cup of first class flour
3 tablespoons of cornstarch
1 tablespoon of baking powder
1.On a bowl, mix the pork meat, salt and garlic and marinate for 15 to 20 minutes.
2.On a separate bowl, mix all your breading ingredients.
3.Using a fryer or a deep wok, heat the cooking over medium fire.
4.After marinating the pork meat, add the egg and thoroughly mix it until all the meats are coated.
5.Then by batches, toss the egg coated meat to your dry ingredients making sure that it is thoroughly coated by the breading mixture.
6.Once your cooking oil is hot, toss a few pieces of the coated pork meat. Make sure not to put too much portions to avoid the batter from sticking together. Only cook it for 2 minutes and set it aside on a plat with paper towels so it absorbs the excess oil.
7.Repeat steps 5 to 6 for the remaining coated meat.
8.On a pan, drizzle a tablespoon of cooking oil.
9.Add the bell peppers, onions and pineapple slices. Sautee it for 1 minute.
10.Then add ¾ cup of the pineapple juice, stir and let it simmer for another minute over low heat.
11.Using a small bowl, mix the 1 teaspoon of cornstarch and tomato ketchup to a ¼ cup of water. Once mixed, add the dissolved cornstarch in the pan. Continue to mix until you have a thick consistency.
12.You may add more salt or sugar depending on your preferred taste.
13.Then toss the breaded pork on the sauce, and carefully mix all the ingredients until the pork is thoroughly coated in the sauce.
14.Plate, serve and enjoy!
One tip to know when the oil is hot is that smoke starts to appear, or pour a bit of the egg to see if it easily cooks and floats from the oil. Once that is achieved, then you have a pipping HOOOT cooking oil.