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Sweet and Sour Pork
Ingredients
Marinade:A:
1/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon msg
1 teaspoon ginger juice
2 teaspoons light soya sauce
1 small egg, beaten with 1 tablespoon cornflour
300 g pork belly cut into 3 cm pieces
cornflour
Oil for deep-frying
Sauce:
A:
170 ml water
1 tablespoon cornflour
B:
1/4 teaspoon salt
1/4 teaspoon msg
3 tablespoons sugar
5 tablespoons tomato ketchup
1 teaspoon sesame oil
1 teaspoon soya sauce
3 tablespoons vinegar
C:
100 gr Shii-take (or other mushrooms)
1 onion cut into wedges
2 small tomatoes cut into wedges
2 red chillies, seeded and sliced thickly
1 cucumber (cut lengthwise into quarters, remove the soft centre and cut into faily thick pieces)
2 tablespoons oil
2 stalks spring onions, cut into 5 cm lengths
Instructions
Start with marinating the meat. Mix all ingredients in set A for the marinade together in a bowl.
Put the pork belly piece in it and marinate for at least 1/2 hour.
Roll the marinated meat in the cornflour to coat it with a layer of flour.
Heat some oil and deep-fry the pork.
The sauce:
Mix the ingredients for A in a bowl.
Mix the ingredients for B together in a seperate bowl.
Heat some oil in a pan on high heat.
Stir-fry C for a minute.
Lower the heat and add Mixes A and B.
Bring to a boil and cook for a few minutes.
Stir in the cucumber and spring onions.
Serve hot with rice or noodles.
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