Sweet and Sour Pork

Ingredients
Serves 3-4

• 300g lean pork, cut into cube-sized
• 3-4 sausages
• 2 small fresh tomatoes, wedged
• 1 can of preserved pineapples with syrup (smallest can)
• 1/2 cup of pineapple syrup
• 1 small onion, cut into small pieces
• 1 clove of garlic, chopped
• 1 cup of cornflour
• 1 cup of oil (for frying purpose)
  

Marinate:

• 2 tablespoon of light soy sauce
• 1 teaspoon of Hua Diao Jiu (Chinese wine)
• 1 egg
  

Sauce:

• 6 tablespoon of tomato sauce
• 3 tablespoon of sugar
• 3 tablespoon water
• 1 teaspoon of white vinegar
• Pinch of salt

Method:
1) Season pork cubes with light soy sauce and Hua Diao Jiu. Add in egg, and combine well. Marinate for at least 15 min.

2) Add all sauce ingredients in the bowl. Stir and mix well. Set aside.

3) Coat marinated pork cubes with cornstarch. Fry over high heat until crisped and golden browned. Remove from wok, and drain on kitchen towel. Set aside.

4) Clean wok. Heat wok with 1 teaspoon of oil, stir-fry chopped garlic till fragrant. Add sausages, onion, tomatoes and pineapples with syrup, sauté for 3 min.

5) Return fried pork cubes to the wok, and pour in sauce mixture. Stir-fry to combine well. Fry all ingredients briefly over high heat, for 1 min.

Ready!



Tippy: There will be excess pineapple and syrup. You may cook the same dish again the next few days, make a dessert or drink malibu with pineapple syrup. The lifespan of keeping it refrigerated is short.