Cheeky Sweet-Sour Pork

Chef Leslie Chan

Ingredients:

Recipe brought to you with the help of our friends at Asian Inspirations

Serves: 4

  • 200g Pork loin (cut into 2cmx2cm cube)
  • 30g Red onion (dice in cube)
  • 30g Nectarine (dice in cube)
  • 30g Green apple Granny smith (dice in cube)
  • 30g Fresh Pineapple (dice in cube)
  • 30g Red capsicum (dice in cube)
  • 30g Green capsicum (dice in cube)
  • 10g Spring onion (dice in cube)
  • 150g Chinese donut stick (dice in cube)

Marinate:

  • 1⁄2 tsp Yeo’s Pure Sesame Oil
  • 1⁄2 tsp ABC Sweet Soy Sauce
  • 1⁄2 tsp Potato starch
  • 1⁄2 tsp Chicken powder
  • 1⁄4 tsp Custard powder
  • 1⁄4 tsp Sugar
  • Pinch Salt
  • 2 each Egg
  • 1 tbsp Water

Chinese Donut:

  • 50g Chinese cooked donut
  • 100g Prawn meat

Sauce:

  • 30ml Water
  • 20g Sugar
  • 20g ABC Sweet Soy Sauce
  • 25ml Worcestershire sauce
  • 120g White vinegar
  • 120g Peen Tong (Chinese brown sugar)
  • 80g Tomato sauce
  • Few drops Food coloring (orange colour)

 

Method:

To Prep:

  1. Dice all the fruits and vegetables into cue and set aside.
  2. Combine all marinate ingredients and mix well with pork loin, keep in the fridge for 30 mins.
  3. Then coat pork loin with potato starch, deep fry in oil with 180 degree for 5 mins or till golden in
    colour, set aside.
  4. Cut the Chinese cooked donut into 2 cm long, hand chop all the prawn meat by knife into mince mixture, season with salt and pepper, stuff the prawn mince into Chinese cooked donut.
  5. Deep fry the Chinese donut mixture in oil at 160 degrees for 3-4 mins or till golden in colour. Set aside.
  6. Mix all the sauce ingredients and set aside.

To Cook:

  1. Heat up the wok, add red onion, red capsicum, green capsicum, cook for 1 min.
  2. Add sauce in and cook for 30 secs in high heat. Adjust the consistency with potato starch.
  3. Add apple, pineapple, nectarine, cooked pork and Chinese cannelloni. Toss well.
  4. Garnish with spring onion and sesame seed. Serve with this cheeky sweet sour pork on a plate.

Our friends at Wine Selectors suggest pairing this dish with a Rose.

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