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One of my favourite dish and had been thinking of trying my hands on it for a long time now.
“Research” has thrown up very varied recipes. Not surprising since it does often look and taste a little different even at various restaurants and eating places. I did a mash of what I think might work.
Putting this down for reference for now. The taste department got a tick but the meat wasn’t crispy enough in my opinion. Need to try and coat the pieces individually with corn flour and plain flour rather than mixing the flour in and see if it works better.
Ingredients:
- 500gm Pork Collar (cut into bite-size cubes)
- ½ onion (cut into cubes)
- 1 tomato (seeds removed and cut into cubes)
- 1 mid-size capsicum (seeds and stem removed and cut into cubes)
- 3 to 4 slices of canned pineapple (cut into wedges)
Marinate:
- 1/3 teaspoon baking soda
- 2 tablespoons light soy sauce
- A dash of white pepper
- ½ tablespoon Chinese cooking wine
- 2 eggs
- 3 tablespoons corn flour
Sauce:
- 1½ tablespoons white vinegar
- 2½ tablespoons tomato sauce
- 4½ tablespoons sugar
- 1 tablespoon light soya sauce
- ½ tablespoon sesame oil
- 2 to 3 tablespoons syrup from canned pineapple
Thickener:
- 2 leveled tablespoons of potato flour
- 150 ml of water
Preparation:
- Mix marinating ingredients except corn flour to pork. Add in corn flour thereafter and leave to marinade for at least 1 hour.
- Deep fry pork in batches until golden brown. Set aside to drain off excess oil.
- Heat oil in work and stir fry onion. Add in capsicum when onion starts to turn translucent.
- Stir in pineapple and tomato when capsicum is almost cooked, and leave the mixture to cook slightly.
- Pour in sauce mixture and stir to combine.
- Turn the heat down and add in thickener.
- Leave to simmer until the sauce thickens.
- Serve over rice.
