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PORK SWEET AND SOUR CANTONESE STYLE

Ingredients:

1/2 kg MONTEREY PORK KASIM, sliced thinly like bacon strips
2 cups cooking oil, for deep frying
1 (100 g) pc white onion, quartered
1 (85 g) pc red bell pepper, chopped
1 (85 g) pc green bell pepper, chopped
3/4 cup pineapple chunks in syrup, drained
2 cups pineapple juice
3/4 cup ketchup
2 tbsp brown sugar
2 tbsp cornstarch, dissolved in 1/2 cup water

MARINADE

1/4 cup Shao Xing wine
1/2 cup light soy sauce
1/2 tsp baking soda
1 tbsp cornstarch
1/2 tbsp chicken powder or 1 pc chicken bouillon cube, crumbled

BATTER:

1 cup MAGNOLIA ALL PURPOSE FLOUR
1 cup cornstarch
1/2 cup corn oil
1 tsp iodized fine salt
1/2 tsp baking soda
1-1/2 cups water
1 pc MAGNOLIA BROWN EGG, beaten

Procedure:

  1. Marinate pork in Shao Xing wine, light soy sauce, baking soda, cornstarch and chicken powder. Mix evenly. Let it stand covered in the chiller for 15 minutes. Drain meat and set aside.
  2. For the batter, mix all the ingredients. Dip pork pieces and deep-fry in heated oil until brown and cooked through. Set aside.
  3. In a wok, over high heat, pour in 1/4 cup used oil and sauté onion, red and green bell pepper. Add pineapple chunks, juice, ketchup and brown sugar and simmer for 2 minutes. Pour in cornstarch mixture, while stirring continuously until thick. Turn off heat.
  4. Add in cooked pork and toss in sauce to coat evenly. Serve.

Makes 5 servings.

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