Saw one of the Plate and Palate's group member cooked this dish, i knew i had to try! Overall, the meat was very tender, sauce was ok but more on a sour side. So i added more sugar.
Forest Leong's Sweet & Sour Pork recommended by Helga Soo
Ingredients -
500g pork shoulder (cut into bite sized pieces)
Oil for deep frying
500g pork shoulder (cut into bite sized pieces)
Oil for deep frying
Marinade pork for -
1 large egg yolk
1/2 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tbsp oil
1 tsp sesame oil
1/4 tsp baking soda
1 tsp ginger juice
1 tbsp corn flour
Mix all the above in a bowl then add the pork in and mix well. Into fridge to chill for 2 hours.
1 large egg yolk
1/2 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tbsp oil
1 tsp sesame oil
1/4 tsp baking soda
1 tsp ginger juice
1 tbsp corn flour
Mix all the above in a bowl then add the pork in and mix well. Into fridge to chill for 2 hours.
Sauce -
90ml water + 2 tbsp HP sauce (see pic below)
3 tbsps sugar (or more)
150g ketchup
1 tsp dark soy sauce
2.5 tbsps oyster sauce
90ml water + 2 tbsp HP sauce (see pic below)
3 tbsps sugar (or more)
150g ketchup
1 tsp dark soy sauce
2.5 tbsps oyster sauce
In a bowl with 1 tbsp corn flour + 1 tbsp water and mix well. Then add into above sauce and mix well.
Method -
Coat pork with corn flour and deep fried till golden brown. Set aside.
Coat pork with corn flour and deep fried till golden brown. Set aside.
In a wok, heat the sauce up then add deep fried pork in. Keep tossing the pork until the pork absorbs the sauce. Garnish with sesame seeds.
