One of the famous Chinese dishes, Sweet and Sour Pork is very delightful and pleasing to the palate. The secret and tricky part is to balance the sweet and sour taste of the sauce. Once you've mastered it, you can use it to your favorite meat (chicken or fish).
Inspired by this popular Cantonese dish, I added chili for a little kick and apple to give it a lift !
Pork loin with Apple in Sweet and Sour Sauce
225g Pork loin, sliced into cubes
1/4 tsp White Pepper (powder)
1 tblspn Calamansi Juice
1 pc Egg (whole)
1/2 cup Cornstarch
Oil for frying
Marinate pork in calamansi juice, salt and pepper for 20 minutes
Whisk egg and cornstarch together. Coat pork with cornstarch mixture and deep fry until golden brown.
Sweet and Sour Sauce
1/4 cup Vinegar
1/4 cup Water
1/4 cup Brown Sugar
1 tblspn Tomato Catsup
1 inch Ginger, sliced
1 pc Apple, diced
1/4 pc Red Bell Pepper, strips
1 pc Siling Labuyo, minced
1 tblspn Cornstarch dissolved in 1 tblspn Water
Combine vinegar, brown sugar, water and tomato catsup in a bowl.
Over medium heat, saute ginger in oil until aromatic. Add vinegar mixture.
Add apple and siling labuyo. Bring to a boil for about 1 minute or until apples are half cooked (soft but still crunchy)
Stir in cornstarch mixture and simmer until thick.
Place fried pork in a serving plate and pour sauce on top.
Food Notes :
1. Sweet and Sour Pork or Goo Lou Yok is a classic Cantonese dish
2. Serve with hot steamed rice -- enjoy !!!