Sweet and Sour Pork, Candied Hawthorn
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Notes
Rectangle Chinaware: Diameter: 37 cm |
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Ingredients
| 350 | g. | Pork shoulder meat |
| 15 | g. | Red bell pepper |
| 15 | g. | Green bell pepper |
| 15 | g. | Yellow bell pepper |
| 8 | ea. | Candied hawthorn, without seeds |
| PORK MARINATION | ||
| 1 | ea. | Chicken egg |
| 1/2 | tbsp. | Potato Starch & Salt |
| 1/8 | tsp. | Salt |
| 1/8 | tsp. | Royal baking powder |
| a dash of Sesame oil | ||
| a dash of Pepper powder | ||
| SWEET & SOUR SAUCE | ||
| 1 | tbsp | Light soy sauce |
| 2 | tbsp | Dark rice Vinegar & Cane sugar |
| 1 | tsp. | Dark soy sauce |
| 1 | tbsp. | Chicken stock |
| 1/18 | tsp. | Salt |
| 1 | tbsp. | Tomato Ketchup |
| 10 | g | Rock sugar |
| 100 | g | Sugar |
| 50 | ml | Hot water |
| Candied Sugar |
Preparation
- Remove pulps from candied hawthorn. Prepares sugar syrup pre-coat candied hawthorn as instructed in No.1.
- Marinate pork with seasoning ingredients as stipulated for at least 30 minutes.
- Prepare sweet and sour sauce. Mix well & set aside
- Heat adequate cooking oil to 200° and deep-fry pork until golden brown in color. Drain on absorbent paper and set aside.
- In a clean wok, heat 2 tsp oil over medium heat. Add sweet and sour sauce in the wok, bring to the boil and add pork and vegetables. Sauteed to mix well.
- Garnished as desired and serve immediately.
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