Sweet And Sour Pork Belly
|Rice wine/Dry sherry||2 Teaspoon|
|Egg||1 Large, beaten|
|Pork belly||500 Gram, cubed|
|Peanut oil||625 Milliliter|
|Spring onion||3 , thinly sliced|
|Bamboo shoots||100 Gram, drained, thinly sliced|
|Green pepper||1 , thinly sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Sesame oil||1 Teaspoon|
|Brown sugar||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Malt vinegar||3 Tablespoon|
|White pepper||To Taste|
In a bowl, mix together salt, rice wine or dry sherry and egg.
Stir in pork to evenly coat.
Remove the pork and roll in cornflour (cornstarch) to coat evenly.
In a wok, heat peanut oil until smoking and deep fry pork for about 5 minutes until crisp and well cooked.
Using a slotted spoon, lift pork from oil and drain on absorbent kitchen paper.
Pour oil from wok, leaving just 2 tablespoonsful.
Add vegetables and garlic and stir fry for 3 minutes.
Stir in pork and mix thoroughly.
To make the sauce, in a saucepan, stir together all ingredients and place over a moderate heat for 4 minutes, stirring continuously until hot and well blended.
Pour over pork and briefly heat together.
Sprinkle with sesame oil and serve.