Sweet and Sour Pork
Same story as my previous post, I need to cook something new and different for our meals. This is another new menu on our dining table, Sweet and Sour Pork Kylie Kwong version. I actually did try this recipe 2 years ago but I forgot why I didn’t cook them again. But anyway, they are now back on my cooking list as everybody loves them.
The fried pork cutlets are really nice, tender and full of flavour. For some reasons, which I don’t know exactly why, they don’t taste greasy at all as the deep fried stuffs should be. As for the sauce, you could check out the Kylie Kwong style (click on the lick provided under the Ingredients) or you could follow mine. My sweet and sour sauce is simple and it is kind of an Chinese-Indonesian everyday sweet and sour sauce. You could add pineapple, peas, capsicum in the sauce. It just happened that I didn’t have any of them available in the fridge.
Ingredients for the pork
Recipe adapted from Kylie Kwong : Sweet and Sour Pork, for details click here
- 600 gr pork neck fillets
- 1 1/2 tablespoons cornflour (cornstarch)
- 1 tablespoon cold water
- 2 egg yolks, lightly beaten
- 3 teaspoons light soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sea salt
- oil for deep frying
- 1/4 cup plain flour
- 1/4 cup cornflour (extra)
Ingredients for the sauce
- 2 cloves of garlic, slice
- 1 small onion, slice
- 1 or 2 long green chilli, slices it
- 1 small tomato, cut into wedges
- 1 sachet of Nutrisari, diluted with 300 ml of water (see note)
- 3 tbsp of tomato sauce
- salt, sugar(I didn’t add the sugar), vinegar to taste
- diluted corn flour to thicken the sauce
- oil for stir frying
Instructions
- Cut pork fillets in half length ways and then into bite-sized pieces on the diagonal.
- Blend cornflour with water in a medium-sized bowl until dissolved.
- Add pork, egg yolks, soy sauce, sesame oil and salt, and mix well. Cover and refrigerate overnight.
- Heat oil for deep frying.
- Combine plain flour and extra cornflour. Add to the marinated pork and mix well.
- Deep-fry pork in batches over high heat for 1 minute, then reduce heat to medium and fry until pork is cooked through.
- For the sauce. In a saucepan, heat the oil. Add in garlic and stir until the fragrance out.
- Add onion, chilli, and tomato and stir for 1-2 minutes.
- Add diluted Nutrisari and stir. Let it simmer.
- Taste and adjust with salt, sugar and vinegar.
- Add the diluted corn flour to thicken the sauce. Let it simmer.
- Nutrisari is a powdered orange juice. You could find Nurtrisari in Indonesian or Asian groceries stores. They come in sachets.
Cooking time (duration): 60
Culinary tradition: Chinese
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!
Lin, gw usul dong,
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