Sweet and sour pork is a Chinese dish consisting of batter-coated chunks of pork that are deep-fried until crispy on the outside and tender on the inside. Chunks of meat are then mixed with a bright red, sticky, sweet and sour sauce, and vegetables such as carrots, green pepper, and onions.
45 mins
4 servings
5 steps
Cut pork collar into small pieces.
In a bowl, add salt, pepper, half an egg white, to the pork collars. Then cover every piece of meat with corn-flower until evenly distributed. Chill in refrigerator for 10-15 minutes.
Heat up oil in a pan at 175-190°C. Deep-fry the pork collars until golden and set aside. You may double fry for extra crispiness.
For the sauce, stir fry onion slices, and capsicums for 3 minutes. Then add corn starch & water mixture, canned pineapples + juice, tomato sauce, vinegar, and 3-4 teaspoons of sugar. Let the sauce mixture simmer for 5-10 minutes until thickened.
Add all the deep fried pork collars into the sauce mixture and stir until everything is evenly coated. Serve once ready.