Vege ingredient
Sauce ingredient
Marinate ingredient
Frying in process
Fry ginger and onion
Follow by all the vege
Pour in the sauce
When the sauce boil put the pork in
Serve will hot!
Ingredients:
250g Pork Shoulder Collar (Wu Hua Rou)
1 Tbsp of corn flour (for marinating)
1 tomato (cut into 6-8 and half them)
1 green capsicum (cut into cubes)
1 yellow capsicum (cut into cubes)
1 onion (cut into cubes)
2 pce ginger
Ingredients to marinate pork:
1 egg
1 Tbsp sugar
1 Tbsp Oyster
1 Tbsp Hua Tioa Jiu / Shao Xin Jiu
1 Tsp Sesame Oil
1/2 Tsp Corn flour (or rice flour)
3 Tbsp Water
Sauce:
5 - 6 tbsp of tomato sauce
1 tbsp of plum sauce
1/2 tsp of vinegar (optional)
1 tbsp of sugar (Mix till sugar dissolves)
1 tbsp of corn flour mixture
Method:
1. Cut pork into cubes of about 1.5 cm
2. Marinate the pork with sesame oil, hua tioa jiu, oyster sauce, sugar, egg and water and leave it for at least 30 mins.
3. Coat the marinated pork into corn flour or rice flour before frying.
4. Heat up the HCP on medium heat and add enough oil to cover 3/4 of the pan.
5. Pan fry the pork till golden brown (manual turn the pork). Open the HCP while frying for better crispiness. Dish it out.
6. To follow the traditional deep frying method, pan fry it again to make it crispier. Pork must be totally cooked by now. Dish it out.
7. Heat up 1/2 Tbsp of oil, add onion and ginger fry for a while followed by green and yellow capsicum then tomato and cook for 1-2mins
8. Add in the sauce and cook for about 1 min till u see bubbles, use corn flour mixture to thicken the sauce if necessary.
9. Add the pork into HCP. Toss it 2-3 times till the sauce is evenly coated on the meat. This step should be fast and complete in less than 1 min.
10. Ready to serve.
