Donnerstag, 29. Dezember 2011

Chinese pork sweet and sour

I am not that big of a fan of chinese pork sweet & sour at our local chinese restaurants (dish #136). Most of the time it is sticky sweet and nothing else. I decided to give it a try with home cooking. After searching the web and adapting some hints I went with this:
pork sweet and sour
First I made the sauce with vegetables:
1 big green bell pepper (some parts were already turning orange), cut in bite size chunks
2 small carrots, cut in 2 mm slices
5 red onions (smaller onions), peeled and quartered
2 medium hot red chillies, chopped finely
1/2 sweet and ripe pineapple, peeled and cut in small chunks
1 knob ginger, grated
1 garlic glove, sliced
70+ ml sugar
50 ml white wine vinegar
1 tablespoon soy sauce
1+ tablespoon oyster sauce
1 1/2 tablespoon plum sauce (home made sweet and tangy tamarind-plum sauce)
120 ml water
1 teaspoon arrow root flour
1 tiny littly pinch chinese 5-spice powder, the very little pinch fitting at a knifes point
salt
oil

First  stir fry the vegetables in a little oil until carrots were not that firm anymore. Add pineapple chunks, ginger, garlic and sugar and let it caramelize just a little, deglaze with vinegar and water. Next add the spices* and soy sauce, oyster sauce, plum sauce. Boil for 2-3 minutes but don't overcook vegetables.- there still has to be some crispyness. Afterwards stir in arrow root flour (arrow root must be mixed with just a little cold water until smooth beforehand). This had to boil just up to 1 minute and the sauce was done. I added a little more sugar, salt and a little oyster sauce. Sugar content depends on the pineapple and plum sauce.
* Careful with the 5-spice. It is very dominating. There should be only a faintly hint but without it tastes boring.
vegetables sauce: arrow root gives a glossy shine

This sauce tastes even better when reheated.  The spices and pineapple need some time to develop their full flavour.

For serving prepare the pork:
For meat:
150 g pork loin cut in smaller cubes (size of a quartered loin slice)

For batter:
3 tablespoons starch (2 for the batter)
2 tablespoons flour
1 small egg
1 pinch baking powder
1 sip water (cold)

Marinade:
1 tablespoon soysauce,
1 small knob of ginger, grated

Stir flour, baking powder, starch, egg add a little water until the batter reminds on stiff  pan cake batter.
Toss meat (after marinating for 20 minutes) in 1 tablespoon starch.  Heat 200 ml oil in a wok. Toss meat cubes in batter and deep fry in 3 batches until crisp and golden. Let sit on paper towels to reduce the fat.
pork chunks after deep frying on paper towel

Reheat vegetable sauce.
Toss meat with vegetables sauce. The batter has to suck in some sauce. Serve with rice.  The batter was ok but not great. I am still searching for another batter. All in all - it was much tastier than chinese restaurant dish #136.





Some add ketchup and worcester sauce to the vegetable sauce. This may be good, but it is definitely not chinese. Even the pineapple is somehow strange.

1 Kommentar:

Hiroyuki hat gesagt…

Has the canned food episode of Shinya Shokudo inspired you? (laugh)

I don't like pineapple in subuta, but I do like ketchup in it.

I know how sweet the restaurant version of subuta is. It's mostly way too sweet for my taste.