Sweet and Sour Pork II

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

1 lb pork (semi-lean), cut into 3-inch cubes
Enough oil for deep-frying

For the sauce:
4 Tbsp ketchup
3 Tbsp chili sauce
3 tsp plum sauce
1 tsp light soy sauce
2 Tbsp water
1-2 Tbsp sugar (add sugar Tbsp by Tbspy and do a taste after the first to see if you want to add more)

Marinade for pork:
1 tsp corn flour
1 tsp custard powder
1 egg
1/2 tsp salt
2 Tbsp water

Vegetables:
1 large onion
1 cucumber, peeled and cubed
1 small capsicum
1 red chile pepper
Optional: cubed pineapple

Instructions:

Prepare the sauce first by mixing all the ingredients in a small saucepan and bring to a boil mixing well. Remove from heat once well-mixed and pour into a bowl. Set aside.

Marinade the pork in the above ingredients for about 10 minutes. Use your hands to mix the marinade well into the meat. Set aside.

Prepare the vegetables listed above.

Heat up enough oil for deep-frying. Turn heat to medium. Fry the pork cubes batch by batch. Fry until 60-70% cooked, remove from oil and drain on prepared paper towels. I changed my oil once as some of the flour may come off the pork and will burn easily, hence the oil will blacken and will need to be changed. Allow to cool for at least 15-20 minutes. Fry again until cooked and crispy! Repeat for the remaining cubes. Allow to cool for about 15-20 minutes.

Clean your pan or wok. Heat about 1 tbsp of oil in the wok again. Saute the onion and red chilli peppers until fragrant.

Pour in the prepared sweet and sour sauce earlier. Bring to a boil. Pour in the fried pork earlier. Mix well to coat the pork with sauce evenly. Pour in the cucumber and capsicum (and pineapple if using). Mix well to coat.

From tastesofhome.blogspot.com