|pork sweet and sour|
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
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:
150 g pork loin cut in smaller cubes (size of a quartered loin slice)
3 tablespoons starch (2 for the batter)
2 tablespoons flour
1 small egg
1 pinch baking powder
1 sip water (cold)
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.