The Sweet and Sour pork is a dish so common in Chinese takeaways all over the world and the chicken version endearingly called General Tso’s chicken, the sweet and sour sauce done a similar way. It’s also one of my favourite dishes that my mother made while I was growing up, it was quick and simple and delish with a steaming bowl of white rice.
The pork belly can be quite fatty and you’ll be eating most of the fat which is a greasy and deliciously rich when you eat it hot and crispy out of the pan, but i’d recommend to buy some lean pork to have some leaner chunks than the other.
This same sauce can be used for sweet and sour chicken. Buy chicken fillets and coat them with breadcrumbs (tempura style) to deep fry.
This dish was cooked by me and styled by Heidi, my partner in crime in Macau @ Aromasysabores and photos taken by my G11. Stay tuned for her version of amazing photos to whet your appetite.
200g of pork belly
1 cup of corn starch
1 onion diced
1 pineapple chopped into bite size chunks
2 large tomatoes chopped into bite size chunks
slice the pork belly from the butcher’s into bite size chunks, dip them into the beaten egg mix before coating them with corn starch to deep fry.
Once golden brown, remove them and drain the oil with paper towels.
heat up 1 tablespoon of oil, add the diced onions. To the aromatic mix, add the pineapple and tomato chunks, then 5-6 tablespoons of ketchup, add a dash of vinegar, pinch of sugar and add 1/4 cup of water. Let it simmer.
Turn off the heat and pour the mixture over the deep fried pork belly chunks. Ready to serve.
*note that they don’t keep well and don’t stay crispy, so eat them on the day you prepare it and recommended to eat it right after you prepare it.