Cooking Instructions
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Step 1
Make the slurry by combining
Corn Starch (1 Tbsp)
and
Water (3 Tbsp)
. Mix well and set aside.
Step 2
In a large mixing bowl, add the pork,
Light Soy Sauce (1/4 cup)
, and
Ground Black Pepper (1 tsp)
. Mix together and set aside.
Step 3
To make the coating, in a separate bowl, add
All-Purpose Flour (1 cup)
,
Salt (1/2 Tbsp)
, and
Corn Starch (1 cup)
, then mix until evenly distributed. Add a few pieces of
Pork Shoulder (1.5 lb)
at a time and coat well. Place the coated pieces on a plate and set aside. Repeat the process for the remaining pork slices.
Step 4
In a frying pan, heat
Frying Oil (4 cups)
over medium heat. Add 4-5 pieces of the coated pork at a time into the oil and fry for about 3 minutes or until golden brown. Take the pieces out to drain the excess oil and leave 3 Tbsp oil for stir-fry.
Step 5
In a skillet, add 3 Tbsp of oil over medium-high heat. Add the
Onion (1/2)
and stir fry until softened. Add
Red Bell Pepper (1)
and continue to stir fry for about 2 minutes.
Step 6
Pour
Chicken Stock (1/2 cup)
,
Sweet and Sour Sauce (1 bottle)
, and the starch and water mix, and stir to combine. Simmer for 2 minutes, reduce heat to medium-low until the sauce starts to thicken.
Step 7
Give the slurry a mix and add a little bit at a time, until it reaches your desired consistency.
Step 8
Add the pork and
Fresh Pineapple Chunks (1 can)
and stir to coat well with the sauce. Remove from the stove and serve immediately with
Spring Onions (to taste)
.
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