Although it's a dish created for non-Chinese tastes, all kinds of people harbor a secret fondness for these crispy pork chunks in sweet sauce. And now you can make it at home, in private. Serves two.
Things You'll Need
- 1 tsp. malt vinegar
- 1/2 onions - sliced
- 5 tbsp. pineapple juices
- 2 lightly beaten eggs
- vegetable oils
- 2 quartered tomatoes
- 3 tbsp. tomato sauces
- 3 tbsp. plum sauces
- slotted spoons
- 1 lb porks fillet cut in 1-inch cubes
- kitchen utility knives
- Vegetable Oils
- Kitchen Utility Knives
- Slotted Spoons
Place the beaten eggs in a large bowl or pan. Place the cornstarch in another large bowl or pan.
Roll the pork in the egg wash. Remove with a slotted spoon and coat with cornstarch. Shake off the excess and set aside.
Heat 5 to 7 tbsp. oil in a wok or large frying pan. Fry the pork over high heat until it is golden brown and set aside to drain on paper towels. Discard the frying oil.
Stir together the plum and tomato sauces, pineapple juice and malt vinegar.
Heat 1 tbsp. oil in the wok and fry the onions for 1 minute.
Add the sauce and tomatoes to the wok.
Add the pork when the mixture is sizzling.
Stir the sauce to coat the pork.
Add a little water if you prefer a thinner sauce.
Serve immediately over rice.
Tips & Warnings
- Obtain Chinese plum sauce at Asian markets or in the Asian sections found in many supermarkets.
- Add more vinegar for a tangier sauce; add 1/2 c. pineapple chunks for a sweeter sauce.
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