Cantonese sweet & sour Pork

Estimated read time 1 min read

500g Lean pork steak

2 egg whites

1 teaspoon salt

5 tablespoons corn flour

1 green pepper

100 g canned pineapple

2 spring onions

1 tomato

4 tablespoons sugar

4 tablespoons rice vinegar

2 tablespoon soy sauce

6 tablespoons tomato paste

oil for deep frying

1 teaspoon sesame oil

Cut pork into cubes 2-3 cm. Marinate with egg whites, salt, and 2 tablespoons corn flour for 15 minutes. coat each cube in dry cornflour. cut the green pepper, pineapple and spring onions into 2-3 cm pieces. Peel and chop the tomato. mix the sauce with sugar, vinegar, soy sauce, tomato paste, 1/2 cup of water and 2 tablespoons cornflour.

Heat oil in a pan and deep fry the coated pork pieces over a high heat for 3 minutes. remove and drain. Re-heat oil and fry pork for another 1-2 minutes. Drain well. Heat 2 tablespoons oil in a pan and stir fry the onion, pepper and pineapple. Pour in the sauce and bring to a boil. add the pork. serve with white rice. Hǎo wèikǒu

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