Recipe • Sweet and Sour Pork
His dad is a fan of 咕咾肉 (Chinese style Sweet and Sour Pork) and of cos Lil K grew to love it too!
This Sweet & Sour Pork recipe is always a hit with the boys! I hope you’ll like it too.
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2/3 strip of Pork Filet,about 200gm (Note 1)
1/2 Tomato, cut into 6 wedges
1/2 Red Onion, cut into wedges
1/2 Green Bell Pepper, cut into small pieces
Small section of Cucumber, deseed & cut into small pieces
6 pieces of Canned Lychee (amount to own preference, keep the syrup) (Note 2)
1/2TBS Light Soy Sauce
Dashes of Pepper
1 Egg (beaten)
1 TBS Rice Flour + 1 TBS Cornflour
(to coat the meat before frying)
2TBS Tomato Ketchup
1TBS HP sauce
1TBS Light Soy Sauce
2tsp Syrup from canned lychee (Note 3)
•Wash and pat dry the pork filet, cut into small cubes.
•Pour marinate onto pork cubes, mix well.
Cover and leave in the fridge for at least 2hrs.
•Remove marinated meat from fridge about 30mins before frying, combine the flour and mix well. The meat will be coated with a gooey mixture. Add more rice flour if need to.
•Heat enough oil for frying. Deep/Shallow fry pork cubes till golden brown & crispy.
•Drain away excess oil and set aside.
•To cook the sauce, mix the sauce ingredients in a bowl. Lightly grease frying pan. Fry the red onion and bell pepper for a minute.
Switch to low flame, add in tomatoes, lychee and sauce mixture. Let the sauce thicken and add more water if needed. Turn up flame, add in crispy pork cubes, stir fry to coat well. Lastly, add cucumbers and mix well.
•Make sure the sauce coat the pork cubes evenly, dish up and serve.
(1) I use Pork Filet (猪腰肉) as that’s my son’s favorite. The meat texture remains soft after deep fried. You may substitute with Pork Collar or Pork Belly, if preferred.
(2) Canned Lychee can be replaced with Canned Pineapple or fresh pineapple.
(3) If fresh pineapple is used or canned syrup is omitted, do increase the sugar by another teaspoon. Adjust taste if necessary.