Sweet Sour Pork 1

Sweet Sour Pork is one iconic dish loved by many, including us and a dish we always order in our Chinese take out.  
I suppose I'm just being me, wanting to try out every dish in my kitchen to see if I could match the taste even though I always get the "you know we could easily buy that" line from the home folks. Huh...
Anywho this is my take on Sweet Sour Pork..I was told dinner was great, that it tasted better than our takeaways! 

Marinate
200g pork shoulder
1 tsp light soy sauce
1 tsp rice wine
1 tsp corn flour

Batter
1/2 cup plain flour
1/4 cup corn flour
1 tsp baking soda
pinch Salt
1 tsp cooking oil
1 egg
1/2 cup water

Sauce
2 tbsp tomato ketchup
1 tsp plum sauce
1/2 tsp rice vinegar
1/2 tsp worcestershire
1 tsp oyster sauce
1 tsp corn flour
1 tsp sugar
2 tbsp water

1 clove of garlic  chopped
1/2 red bell pepper * cut into cubes
1/2 green bell pepper*
2 pcs of pineapple rings - cut to small pieces
1 small cucumber - cut into chunks
1 onion - quartered


Mix the meat and let it marinate for 25 mins.
Mix batter until smooth, making sure it has no lumps. 

Heat about a cup of oil in a pan.
Dip the pork pieces in the batter making sure it is well coated. Do not over crowd the pan.
Deep-fry until golden brown and remove it on a kitchen towel to remove excess oil. 
Repeat with the rest of the meat.

                                                    

In a bowl mix the sauce ingredients.
Heat the wok and stir fry garlic, then the vegetables. Remove.
In the same pan cook the sauce in a low heat till it bubbles. Add water if you want it saucier. 
Add in the vegetable back in and the fried pork pieces,  toss and cook until the sauce coats the meat. Remove from heat.
Serve with warm rice.

Enjoy...jue
modified from the meatman