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Tuna are also called 'Chicken Of The Sea'.
More Facts
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Hard-boiled eggs will peel easily when cracked and placed in cold water immediately after taking them out of the hot water.
More Cooking Tips
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| Sweet And Sour Pork |
Added: 7th Jan, 2007 | Viewed 313 times |  |  |
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| This has to be one of my favourite Asian dishes. I love the simplicity and flavour of the homecooked version, as the take-away ones take away my appetite with the garish red colour and lack of balance in the sweet, sour and salty. |
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| Ingredients |
| For The Pork |
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900g piece pork loin, cut into 2 cm cubes
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100g cornflour
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2 eggs, lightly beaten
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oil for deep frying | | For The Sweet And Sour Sauce |
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1 tbsp oil
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1 green capsicum, finely sliced
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1/3 cup sugar
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3 tbsp rice vinegar
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1 1/2 tbsp light soy sauce
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1 1/2 tbsp tomato paste
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1/4 tsp sesame oil
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4 tbsp chicken stock
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3 tsp cornflour |
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| To Prepare The Pork | | Mix together the beaten egg, cornflour and 3 teaspoons of cold water in a large bowl. Add the prok and toss until well coated in the mixture. Set aside. |
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| To Make The Sauce | To make the sauce, heat a wok over high heat. Add oil and swirk to coat. Add the capsicum and stir-fry for 1 minute. Add the sugar, rice vinegar, soy sauce, tomato paste, sesame oil and stock and bring to the boil, stirring. Combine the cornflour with 1 tablespoon of water and stir to form a smooth paste. Add the mixture to the sauce and bring to a boil, stirring until sauce thickens. Remove from heat and keep warm.
Fill a wok two-thirds full of oil and heat till smoking. Add pork in batches and cook for 3-4 minutes until golden brown and crispy. Drain on paper towels. Remove the oil from the wok and wipe clean. Return the sauce to the wok and heat through for a minute. Add pork, toss well to coat and serve hot with steamed rice. |
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