Today I am honored to share this incredible sweet and sour recipe from Bee of Rasa Malaysia. This recipe comes from Bee’s new cookbook, Easy Chinese Recipes. I have been a long time reader of Rasa Maylasia. Bee loves to share easy Chinese recipes that anyone can make. Her recipes are beyond amazing, and her photography is just stunning to say the least.
Her site has more than 400 Asian recipes from Chinese, Japanese, to Thai, Malaysian/Singaporean, Indian recipes, and more. Bee even has baking and American recipes included on her site. And best of all, every recipe she develops is easy, authentic, tried, tested, and works. Her site is wildly popular, it’s actually the biggest independent Asian recipe site on the Internet.
For more great recipes like the one featured below, find Bee’s new cookbook, Easy Chinese Recipes available through this link at Amazon.
Serves 4 as part of a multi-course meal
8 oz (250 g) pork tenderloin, pork butt, or pork neck
Oil, for deep-frying
2 tablespoons oil, for stir-frying
1 clove garlic, minced
1â„2 small red bell pepper, de-seeded and cut into pieces
1â„2 small green bell pepper, de-seeded and cut into pieces
1â„2 small onion, quartered
1 slice canned pineapple ring, cut into pieces
2 green onions (scallions), white parts only, cut into 2 in (5 cm) lengths
1â„2 cup (125 ml) Sweet-and-Sour Sauce
1 teaspoon soy sauce
1 teaspoon cornstarch
1â„2 teaspoon Chinese rice wine or sherry
1â„2 cup (65 g) all-purpose flour, sifted
1â„4 cup (35 g) cornstarch
1â„2 teaspoon baking soda
1 egg white
1/3 cup (80 ml) water
1 tablespoon oil
Pinch of salt
1) Cut the pork into bite-sized pieces and marinate with the Marinade ingredients for 15 minutes.
2) Mix all the ingredients in the Frying Batter until well combined. Add the marinated pork into the frying
batter, stir to evenly coat with the batter.
3) Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or stockpot to 350°F (175°C) for deep-frying. Gently
drop the pork into the oil and loosen them up immediately with the spatula to prevent the pork from
4) Deep-fry them to a light golden brown or until the batter becomes crispy. Dish out with a strainer or
slotted spoon, draining the excess oil by laying the pork on a dish lined with paper towels. Discard or
reserve the oil for use in another recipe.
5) To stir-fry, heat 2 tablespoons of the oil in a wok or skillet over high heat. Add the garlic and stir-fry to a
light brown before adding the peppers, onion, pineapple, and green onion. Stir the ingredients a few
times and then add the Sweet-and-Sour Sauce.
6) As soon as the Sweet-and-Sour Sauce thickens, add the fried pork into the wok or skillet. Stir continuously
until all the ingredients are well coated with the sauce. Dish out and serve immediately with steamed rice.
Makes 1â„2 cup
(125 ml) 2 tablespoons ketchup
1 tablespoon plum sauce
1â„2 tablespoon Worcestershire sauce
1 teaspoon Chinese rice vinegar
1â„2 tablespoon oyster sauce
1 teaspoon sugar
4 tablespoons water
1â„4 teaspoon sesame oil
1 teaspoon cornstarch
1) Mix all the ingredients in a small bowl and then use it as instructed in the recipe.
2) If you are making it into a dipping sauce, heat a saucepan over medium heat. Transfer the Sweet-and-Sour Sauce into the saucepan and stir to blend well. Turn off the heat as soon as the sauce starts to bubble.
3) Remove the saucepan from the heat and let it cool.
COOK’S NOTE: If you feel that the frying batter is too thick, add a little more water to it. To make the pork extra crispy, increase the temperature of the oil and deep-fry a second time. If you like more sauce, double the portion of the Sweet-and-Sour Sauce.
RECIPE COURTESY OF TUTTLE PUBLISHING
PHOTO BY BEE YINN LOW