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Sweet Sour Pork Belly Recipe
By admin | September 23, 2009
This Sweet Sour Pork Belly Recipe is Chinese in origin. The luscious textures of the Pork Belly are well complemented by our sweet sour recipe creating a dish that simply oozes with flavour and is mouthwatering to look at. Pork belly is an extremely popular cut of Pork in China and many other Asian countries and is now becoming more widely used in the West.
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Ingredients for Sweet Sour Pork Belly Recipe
750 gm Pork Belly
2 Tbsp Chinese Rice Wine
Oil for frying
1 Egg, beaten
5 Tbsp Cornflour
1/2 Tsp Baking Soda
1 Tsp Oil
1/2 Tsp Salt
Water
1 Onion, medium, cut into chunks
1 Green Bell Pepper (Capsicum) cut into small cubes (remove seeds first)
4 Spring Onions (Scallions) cut into 1 inch pieces
2 Tbsp Tomato Puree
3 Tbsp Wine Vinegar
3 Tbsp Sugar
1 Tbsp Sesame Oil
1 Tbsp Soy Sauce
1 Tbsp Cornflour, mixed with a little cold water to form a paste
2 Tbsp Pineapple cut into small chunks
1 Pinch of salt
Method
1. Cut the Pork Belly into 1 inch cubes and put into a large bowl with the Chinese Rice Wine. Stir well. Set aside for 2 hours or overnight in a refrigerator.
2. In a Large bowl, blend the beaten egg, 5 Tbsp Cornflour, Baking Soda, Tomato Puree, 1 Tsp Oil, 1/2 Tsp Salt. Add water gradually to form a stiff batter.
3. Add the Pork Belly cubes and mix well ensuring all the pieces are covered with the batter.
4. Heat the oil in a wok or large pan. Use sufficient oil to cover the Pork cubes. Add the Pork Belly cubes and fry for about 3 minutes.
5. Remove the Pork from the pan using a slotted spoon and drain on kitchen towels.
6. Reheat the oil and return the Pork pieces to the pan. Fry for 2-3 minutes or until the Pork is golden brown. Remove the Pork with a slotted spoon, drain on kitchen towels and set aside.
7. Pour off all but 1 Tbsp of the oil. Reheat the oil and add the onions and bell pepper. Fry until the onions are golden brown. Add the spring onions (Scallions) and fry for 30 secs. Remove the onion, bell pepper and spring onions with a slotted spoon and set aside.
8. In a wok or a large pan, add the wine vinegar, sugar, tomato puree, soy sauce, sesame oil and a pinch of salt. Bring to the boil. Add the onion, bell pepper and spring onions (Scallions). Add the cornflour paste to thicken the sauce. Add the Pork Belly cubes and stir well making sure all the pork pieces are completely coated with the sauce. Add the pineapple and serve.
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