Chinese home cooking doesn’t have to look boring, agree? I love the vibrant of this dish when it is served on a stark white plate. It is almost traffic light colors, in my humble opinion This dish is super common in my household, as it is delicious and lunch box friendly.
I love my sweet and sour. Anything sweet and sour, really. A lot of Asian friends of mine try to deny their liking for sweet and sour for some reason. Perhaps because it is so called the “Ang-Moh/GwaiLou” (Westerners) de facto standard of Asian food, and being Asian we try not to order the standard boring stuff. We want to be different, for some weird reason… #AsianFail.
Anyway, back to this dish, I normally make it with minced pork, instead of pork meat that has been sliced thinly, thus it is a twist to the conventional method of Sweet and Sour Pork (咕嚕肉, pronounced as “Ku Lao Rou” or “Ku Lu Yok” in Cantonese) in which the slices of pork is coated with corn starch and then deep fried before basking it in the sweet and sour sauce. As for the sauce, it is made from a combination of ingredients i.e. sugar, tomato ketchup, white vinegar, light and dark soy sauce. To make the sauce more tangy, you need pineapple. The additional vegetables i.e. green/red capsicum, spring onions or red onions will give more texture to the sauce as well as add more vibrant to the dish.
- 400gram of minced pork
- 1 tablespoon of cornstarch
- 1 1/2 tablespoon of light soya sauce
- 1 tablespoon of Shao Hsing wine
- Dash of pepper
- 1 spring onion, cut into 4cm width
- 1/2 red onion, sliced
- 1 tomato, quartered
- 1/2 cup of pineapple slices (can or fresh)
- Sweet and Sour Sauce
- 1 slice fresh ginger, minced
- 1 clove garlic, minced
- 1 tablespoon ketchup
- 1 tablespoon chilli sauce
- 1 tablespoon sugar
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons white vinegar
- 1 teaspoon corn flour diluted with 2 tablespoon of water
- Cooking oil
- Add the marinade ingredients to the minced pork and combine well. Leave it marinade preferably overnight in the fridge.
- When ready to cook, shape the minced pork with your palm into ball-like-shape. Heat up oil in a pan and shallow fry the minced pork in batches, until they are brown and crispy on the outside. Set aside.
- In a wok, heat 1 tablespoon of oil, and sweat ginger and garlic till fragrant.
- Add the tomato and stir till it starts to soften. Add the spring onion, red onion and pineapples. Stir fry for 2 minutes.
- Mix the ingredients of the Sweet and Sour sauce in a bowl. Add this sauce to the wok and stir, bring to a boil.
- When the sauce boil, turn off the heat and add the minced pork into the wok. Stir to coat the meatballs with the sauce.
- Serve hot.