BONUS:oven baked Sweet and Sour Pork directions included!
Wait a sec did I just convince you that youve gotta try this?!
Calledvelveting, it also works brilliantly withchickenandbeef.
Whole pork scotch roast – approximately 1.5kg/3lb (we only use 400g/14oz)
Grated to make them juicy so the flavour penetrates better; and
Soy sauce for seasoning and flavour.
The more economical the pork cut, the longer the marinade time to tenderise.
Pork scotch is ribboned with fat which keeps each piece juicy and has a good pork flavour.
Any generic pork steaks would fall under #4 or #5 assuming its intended for quick cooking.
Sweet and Sour Sauce
Heres what goes in Sweet and Sour Sauce.
It gets the red colour from ketchup food colouring not required!!
Just skip this and add extra water;and
Cornflour/cornstarch for thickening.
Sweet and sour sauce is thicker than moststir friesso itclingsto the pork pieces!
Youll notice that my sauce is notquitethe crazy red you get at restaurants.
Whole pork scotch roast – approximately 1.5kg/3lb (we only use 400g/14oz)
Thats because I choose not to use food colouring!
Ingredients in the Stir Fry
And heres what goes in the Sweet and Sour Pork Stir Fry.
I know some people are big advocates of fresh pineapple.
Newsflash: Even restaurant Sweet & Sour Pork doesnt stay crispy!
Want to avoid deep frying?
The BEST oven baked sweet & sour pork is in the recipe too!
), this will make your pork stay crispy for longer once its tossed in the sauce.
Fast becoming the worst kept Asian secret double fry is THE secret to ultra crispyless greasyfried food!
Heres a comparison of how the pork looks after Fry #1 and Fry #2.
Added bonus: the higher temp makes the pork less oily too.
Store until required personally would stick to savoury rather than sweet.
How to make Sweet and Sour Pork
Were on the home stretch!
Serve withplain riceorFried Riceif you want to go all out.
And if youre making the effort to make Sweet and Sour Pork at home, why wouldnt you??
(Tip: Fried rice reheats 100% perfectly, so make it first then just reheat it).
For extra vegetables, add a side ofChinese Broccoli with Oyster Sauce(a restaurant favourite!
Is it as good as deep fried?
Of course not and anyone who tells you otherwise is outright lying.
Ive tried it every which way I can, and I cant replicate it exactly.
But your hips will thank you for it!
Nagi x
Watch how to make it
Note: video typo!
Marinating time shows 2 hours, but it should be 24 hours.
That look of concentration on his face would put any exam-sitting student to shame!
(PS Those chopsticks are Dozers sometimes I just dont feel like getting slobber on my fingers)
Prevent screen from sleeping
