Today, I cooked sweet & sour pork. In the past, I've used before pork meat bought from NTUC labelled as "Sweet & Sour Pork", but those are quite seldom seen. I've tried using chicken fillet, and it turned out great. This time, I tried using pork shoulder butt, which the NTUC aunty told me is "wu hua rou", which I suppose is buai3 ba4?
This dish is sooo delicious that it's always being wiped out, so there always seem to be too little to begin with. This time, I increased the meat portion. Instead of 300g, I wanted to increase to 400g. I bought 425g worth of pork shoulder butt. However, I discovered that it contains quite a fair bit of fatty meat. This made it more difficult to cut the pork meat into cubes, as I had to cleverly remove the fats. After the fats are removed, I believe the meat left is ard 360-380g. The portion seems to be just nice for all to be completely satisfied.
Because I increased the meat portion this time, I also adjusted to increase my sweet and sour sauce amt accordingly.
Serves 4
Ingredients
425g pork shoulder butt, cubed (used pork shoulder butt, ok but a lot of fats which I had to remove, so more difficult to cut into cubes, used 425g but because remove fats might be left with are 360-380g meat) Actually 300g could be sufficient, but we love this and eat alot.
Yellow and green capsicum, diced (1/2 each of medium size, 100-120g) 1cm squares
1 medium sized tomato (or 2 small tomatoes) (1 big or 2 small - medium) Cut into 8 sections and then each section cut into ard 3 pcs to give 1cm cubes
1/2 average sized cucumber, diced (~200g, but can increase to 300g coz they like cucumber) cut longitudinally into 8 sections, remove seeds, cut into 0.8cm cubes)
4-5tbps canned diced pineapple (did 5tbsp of s&w diced pineapple, abt 4cubes each spoon, can increase to 6 tbsp) cut into smaller pieces, but to reduced sugar else too sweet
1 1/2 small bowl canola/sunflower cooking oil
4 cloves garlic
1/4 medium sized onion
Marinade for chicken fillet
2 tbsp light soya sauce
1 egg, beaten
Dash of pepper (sprinkle thin layer on top)
Coating for chicken fillet
8tbps Kentucky powder
9tbps corn flour
Can try next time 10 tbsp corn flour n 7 tbsp Kentucky powder
Sauce
8 tbps tomato ketchup
3.3 tbps sugar (can reduce to 3, coz still pretty sweet)
5 tbsp hot water (use the hot water to dissolve the sugar, before mixing with the rest)
1/2 tbps light soya sauce
Tiny pinch of salt
Instructions
-Cut pork into cubes. Try to make sure that they are of similar size, to ensure even cooking.
-Marinate it for at least 30min, in fridge. Can be longer if desired. (In mywoklife, she marinated from morning till evening.)
-Mix the Kentucky powder and corn flour in a big bowl.
-Add oil to wok, and heat up over medium heat till very hot. Ensure that the oil is sufficient to cover fully 1/2 batch the pork pieces. The frying of the pork will be done in 2 batches.)
-While waiting for oil to heat up, coat each pork piece evenly. Ensure that it is well coated. But shake off excess. Do for 1/2 the batch.
-Once oil is heated, quickly add the coated pork pieces. (If wait too long, the chicken marinate will soak through the coating, and you'll need to coat with more corn flour.)
-Keep heat on medium, and fry till golden brown. This will take abt 5-6min.
-Drain off the oil, and place fried pork pieces in a bowl lined with kitchen paper towel to absorb the excess oil.
-Repeat for 2nd batch.
-Store the used oil for future re-use.
-Wash and dry wok.
- Add 1 tbsp canola oil. When hot, add garlic and stir fry till fragrant (but not brown). Add onion and saute till fragrant, and very lightly brown.
-Add the vegetable in the following order (cucumber, capsicum, tomato, pineapple) and stir fry for 2 min on medium heat.
-Add the sauce.
-Add the chicken pieces.
-Mix well and medium high heat for 1 min, or until sauce thickens a little.
-Serve with warm rice.
Notes:
Amt of veg can be adjusted according to liking. Minimally, there should be capsicums, as it helps to balance the sweetness.)
Everytime I buy capsicums, it's always for such sweet and sour dish, or pizza!
To try with fish fillet next time.
This dish is sooo delicious that it's always being wiped out, so there always seem to be too little to begin with. This time, I increased the meat portion. Instead of 300g, I wanted to increase to 400g. I bought 425g worth of pork shoulder butt. However, I discovered that it contains quite a fair bit of fatty meat. This made it more difficult to cut the pork meat into cubes, as I had to cleverly remove the fats. After the fats are removed, I believe the meat left is ard 360-380g. The portion seems to be just nice for all to be completely satisfied.
Because I increased the meat portion this time, I also adjusted to increase my sweet and sour sauce amt accordingly.
Serves 4
Ingredients
425g pork shoulder butt, cubed (used pork shoulder butt, ok but a lot of fats which I had to remove, so more difficult to cut into cubes, used 425g but because remove fats might be left with are 360-380g meat) Actually 300g could be sufficient, but we love this and eat alot.
Yellow and green capsicum, diced (1/2 each of medium size, 100-120g) 1cm squares
1 medium sized tomato (or 2 small tomatoes) (1 big or 2 small - medium) Cut into 8 sections and then each section cut into ard 3 pcs to give 1cm cubes
1/2 average sized cucumber, diced (~200g, but can increase to 300g coz they like cucumber) cut longitudinally into 8 sections, remove seeds, cut into 0.8cm cubes)
4-5tbps canned diced pineapple (did 5tbsp of s&w diced pineapple, abt 4cubes each spoon, can increase to 6 tbsp) cut into smaller pieces, but to reduced sugar else too sweet
1 1/2 small bowl canola/sunflower cooking oil
4 cloves garlic
1/4 medium sized onion
Marinade for chicken fillet
2 tbsp light soya sauce
1 egg, beaten
Dash of pepper (sprinkle thin layer on top)
Coating for chicken fillet
8tbps Kentucky powder
9tbps corn flour
Can try next time 10 tbsp corn flour n 7 tbsp Kentucky powder
Sauce
8 tbps tomato ketchup
3.3 tbps sugar (can reduce to 3, coz still pretty sweet)
5 tbsp hot water (use the hot water to dissolve the sugar, before mixing with the rest)
1/2 tbps light soya sauce
Tiny pinch of salt
Instructions
-Cut pork into cubes. Try to make sure that they are of similar size, to ensure even cooking.
-Marinate it for at least 30min, in fridge. Can be longer if desired. (In mywoklife, she marinated from morning till evening.)
-Mix the Kentucky powder and corn flour in a big bowl.
-Add oil to wok, and heat up over medium heat till very hot. Ensure that the oil is sufficient to cover fully 1/2 batch the pork pieces. The frying of the pork will be done in 2 batches.)
-While waiting for oil to heat up, coat each pork piece evenly. Ensure that it is well coated. But shake off excess. Do for 1/2 the batch.
-Once oil is heated, quickly add the coated pork pieces. (If wait too long, the chicken marinate will soak through the coating, and you'll need to coat with more corn flour.)
-Keep heat on medium, and fry till golden brown. This will take abt 5-6min.
-Drain off the oil, and place fried pork pieces in a bowl lined with kitchen paper towel to absorb the excess oil.
-Repeat for 2nd batch.
-Store the used oil for future re-use.
-Wash and dry wok.
- Add 1 tbsp canola oil. When hot, add garlic and stir fry till fragrant (but not brown). Add onion and saute till fragrant, and very lightly brown.
-Add the vegetable in the following order (cucumber, capsicum, tomato, pineapple) and stir fry for 2 min on medium heat.
-Add the sauce.
-Add the chicken pieces.
-Mix well and medium high heat for 1 min, or until sauce thickens a little.
-Serve with warm rice.
Notes:
Amt of veg can be adjusted according to liking. Minimally, there should be capsicums, as it helps to balance the sweetness.)
Everytime I buy capsicums, it's always for such sweet and sour dish, or pizza!
To try with fish fillet next time.
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