- 700 g pork belly fat trimmed
- 150 g brown sugar
- 100 ml white vinegar
- 50 ml tomato sauce
- 5 ml HP sauce
- 1 chili deseed
- 3 dried chinese plum
- 2 eggs
- 200 g potato starch
- 1/2 red capsicum
- 1/2 green capsicum
- 1/2 onion
- 1 small tin pineapple
- For the sauce. Mix the white vinegar, brown sugar, tomato & HP sauce, chill and cut up dried plum in a saucepan and combine. Leave on stove on low heat and let it simmer slowly until all the sugar has melted and creates a thick-ish sauce texture.
- Cut the fat trimmed pork belly into cubes about 2″ thick, marinate with salt and pepper then coat well with 2 beaten eggs and potato starch.
- Deep fry the pork for ten minutes or until slightly golden then drain the oil.
- Stir fry on high heat the rest of the ingredients such as capsicum, pineapple and onion, pour in the sauce and lastly the fried pork pieces. Keep stirring for another few minutes so all the ingredients are coated well with the sauce.
- Serve with white jasmine rice or the prawn and egg fried rice like The Wongs do it.
This entry was posted in Mains, The DIshes and tagged capsicum, dried chinese plum, onion, pineapple, pork, sweet and sour. Bookmark the permalink.
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