Sweet and Sour Pork

Fatty foods, it is bad for our health as it may cause hypertension specially fat from pork. But don't look at the pork meat that way, in fact pork has more nutrients compare to chicken or turkey but less compare to beef. A 100g serving of pork contains 65% of your RDA of thiamine which is needed for the metabolism of carbs into energy and also essential for the growth and repair of muscle fibers. It also has high levels of vitamins B2 (riboflavin) and B3 (niacin) and also have phosphorus, iron, zinc and magnesium which strengthens the bones and boosts our immune system. But i should warn you, frequent eating of pork may not be good for your health since pork is know to carry some disease such as pork tapeworm and trichinosis so be sure not to undercook the pork. 

Moving on, the sweet and sour sauce is basically originated in China from the province of Hunan. Before it was used as a dip for fish or meat cutlets rather than using it as cooking. There are lots of variations of this sauce, in China sauces are made by mixing sugar or honey with a sour liquid, rice vinegar, soy sauce and spices like ginger and garlic. They also sometimes use a paste of tomatoes but this is very rare. Also in this article, we will use it as cooking in this recipe.

We will be needing:

½ kg (1lb) pork, cubed 1" pieces
(A)
1 spring onion, cleaned and cut into strips
2 tomatoes, cut in halves
1 onion, peeled and cut into 8 sections
red chillies to taste, seeds removed and cut into fine slices
1 fresh pepper, cut into bit-sized pieces

(B)
½ tsp salt
½ tsp Chinese wine
½ tbsp light soya sauce
pepper to taste
1 egg yolk, beaten
2 tbsps water
1 tbsp cornflour

* Above three to be blended well

(C)
3 tbsps tomato sauce
3 tbsps sugar
3 tbsps vinegar
1tsp chilli sauce
½ tsp salt
3/4 cup water or stock
½ tsp sesame oil
1 ½ tbsps light soya sauce
½ tbsp cornflour blended with 2 tbsps water

The Procedure:

1. Marinade pork with ingredients (B) for at least ½ hour.
2. Heat oil for deep frying.
3. Coat seasoned pork pieces with cornflour.
4. Fry pork until browned (about 2 minutes) and then take out.
5. Reheat oil, then fry again until crispy.
6. Remove pork and drain off oil.
7. Heat 2 tbsps oil, fry the ingredients (A).
8. Add the ingredients (C) to make seasoning sauce, continuing to stir-fry until the sauce thickens.
9. Add in the pork, mix well, serve hot.