So I cooked this dish last night for my family…and I must say, we really enjoyed it. I got the base recipe from taste where it is rated 4 stars by other cooks and tweaked it a little to suit our buds. It was a super easy to prep and cooked fast, making it a perfect weeknight dinner or an alternative to Asian take out.
Sweet & sour sauce
Place the pork belly, soy sauce, garlic, and pepper in a large glass or ceramic bowl. Toss to combine and set aside for 30 minutes to marinate.
Meanwhile, for the sauce, place the sugar, juice, rice vinegar, ketchup, soy sauce and Chinese five spice in a saucepan over medium-high heat. Simmer for 5 minutes.
Combine the cornflour and water in a bowl. Add to the sauce and simmer for 2 minutes or until thickened slightly. Remove from heat. Set aside.
Fill a wok one-third full with oil. Heat to 180C over high heat. Toss pork in plain flour. Cook pork, in batches, for 4 minutes or until golden brown. Drain on paper towel.
Remove oil from wok. Wipe clean with paper towel. Heat extra oil in wok, over high heat. Add the onion and stir-fry for 1 minute. Add the tomato and shallot.
Stir-fry for 1 minute or until the vegetables are tender crisp. Return the pork to the wok and pour over the sauce. Toss to coat. Serve warm.
I also added
I served the sweet and sour pork on steamed white rice.
P.S, the image is from Brett Stevens…I ate mine before I thought about taking the pic.