Sweet and Sour Pork Chiu Chow Style

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

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Ingredients:

Pork fillet 1 lb/450 g, cut into cubes
Rice wine 1 tbsp
Soy sauce 1 tbsp
Sesame oil 2 tbsp
Eggs 1 each, lightly beaten
Cornflour 4 tbsp
Groundnut oil for deep frying

For the sauce
Carrots 1 each, sliced diagonally
Chicken stock 5 oz/150 ml
Light soy sauce 1 tbsp
Dark soy sauce 2 tbsp
Sesame oil 2 tbsp
Rice vinegar 4 tbsp
Caster sugar 1 tbsp
Tomato ketchup 2 tbsp
Cornflour 2 tbsp
BellaFina peppers,4, chopped into diamonds
Scallions 4 each
To garnish: Coriander leaves

Instructions:

Chinese PREPARATION:
Put the pork into a bowl with rice wine, soy sauce and sesame oil and marinate for 15 minutes. Mix together 2 Tbs cornflour with the egg.

Heat the oil in a deep fat fryer to 180C, 350F. Put the rest of the cornflour onto a plate. Lift the pork from the marinade and toss in the cornflour to dust. Then dip the pork into the egg and cornflour mixture to coat. Deep fry the pork for about 5 minutes, until golden, cooking in batches. Drain the pork on absorbent paper and keep warm.

Blanch the carrots in boiling water for 2 minutes to soften, then drain. Put the chicken stock, light and dark soy sauce, sesame oil, rice vinegar, sugar, tomato ketchup and cornflour mixture into a pan and bring to the boil. Add the carrots, pepper and scallions and warm through. Add the fried pork balls and serve garnished with coriander leaves.

Adapted from finedininglovers.com