Sweet And Sour Pork Loin Chops
|Pork loin chops||750 Gram|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Canned unsweetened pineapple slices||225 Gram (1 Can)|
|Cornflour||1 Tablespoon (Some Extra)|
|Light soy sauce||1 Tablespoon|
|Tomato sauce||1 Tablespoon|
|White vinegar||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Oil||1 Tablespoon (Extra)|
|Onion||1 Medium, chopped|
|Red pepper||1 Small, chopped|
|Green pepper||1 Small, chopped|
|Celery stick||1 , chopped|
|Carrot||1 Medium, chopped|
|Green shallots||2 , chopped|
Trim fat and bones from chops; cut meat into 2cm cubes, toss in bowl with cornflour.
Heat oil, uncovered, over high heat in deep frying pan, add the pork in 2 batches, deep-fry for about 6 minutes or until pork is golden brown and tender; drain on absorbent paper.
Drain pineapple, reserve juice.
Place extra cornflour in jug, stir in reserved juice, soy sauce, tomato sauce, vinegar and water.
Cut cucumber in half lengthways, scoop out seeds with teaspoon, chop cucumber into strips.
Heat extra oil in wok over high heat, add onion, peppers and celery, stir-fry for about 3 minutes or until onion is soft.
Add carrot, cucumber and pineapple pieces, stir-fry for 1 minute.
Add pork and juice mixture, stir-fry over high heat until mixture boils and thickens.
Serve immediately sprinkled with shallots.