A classic Cantonese dish loved by kids and adults. Batter coated chunks of pork deep fried until crispy on the outside and tender on the inside. Chunks of pork are then mixed with sweet and tangy sauce, capsicums, onions & tomatoes. Sometimes it will comes with pineapple or lychee too !
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Ingredients :
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Pork Belly / Pork Butt 400g
Big Chili 2 PCs
Green Capsicum ½ Pc
Yellow Capsicum ½ Pc
Red Shallot 1 PC
Tomato 1 PC
Lychee / Pineapple A little
Starch 5 Tbsp
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Marinate
Egg Yolk 1 PC
Salt ¼ Tsp
Sugar ¼ Tsp
White Pepper ¼ Tsp
Chines Shao Xing Wine ½Tsp
Water 1 Tbsp
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Sauce
Tomato Sauce 3 Tbsp
Strawberry Jam / Chili Sauce 1 Tbsp
Salt ½ Tsp
Sugar 1 Tbsp
Water 100ml
Lime / White Vinegar 1 Tbsp
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Steps:
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1.Pound meat with knife / mallet to tenderize it, cut it into cube, and pound again.
2.Marinate meat with egg yolk, Chinese Shao Xing Wine, salt, sugar, white pepper & water for 2 - 3 hours.
3.Cut big chili, green & yellow capsicum, red shallot, tomato into chunk.
4.Sauce : mix lime juice, tomato sauce, strawberry jam, salt, sugar & water well.
5.Coat marinated pork with starch, shape to round.
6.Heat oil to 180℃,fry pork for 2 minutes, remove from oil.
7.Filter oil & let oil heat raise to 180℃, add pork back for double fry for another 2 minutes, remove from oil, set aisde.
8.Heat pan with oil over medium heat, stir fry red shallot, green& yellow capsicum, tomato & chili.
9.Pour sauce in, adjust flavor by own preference.
10.Add pork in, add lychee & toss well, ready to serve.
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Happy Cooking