Sweet and Sour Pork
Overview
Sweet and sour meat is also called sweet and sour meat and ancient meat. It is a classic dish in the Cantonese cuisine series. The crystal clear meat has a light pineapple fragrance. Sweet and sour pork is appetizing, crispy on the outside and tender on the inside. It is also especially suitable for children to eat.
Tags
Ingredients
Steps
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Cut the fresh pineapple in half, make a few horizontal and vertical cuts with a knife, and scoop out the pulp with a spoon, leaving a delicate and beautiful pineapple boat.
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Soak the pineapple flesh in light salt water for about 15 minutes.
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Wash the pork belly and cut into thin slices, add salt, cooking wine and light soy sauce, mix well and marinate for about 15 minutes to absorb the flavor.
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Beat in an egg and pork belly and mix well.
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Then coat the pork belly slices with a layer of starch.
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After the oil pan is hot, put the pork belly into the pan and fry over low heat for about 3 minutes (you can turn the meat to avoid sticking to the pan)
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Then remove the meat, drain the oil and set aside.
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Wash and dice the cucumber and cut the green pepper into small slices.
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Add the cucumber dices and green pepper to a pot and fry over low heat for 2 minutes (no seasoning) and set aside.
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Pour an appropriate amount of tomato sauce into the pot, add three tablespoons of sugar, add a little white vinegar and lower the heat to reduce the juice.
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Then add the fried pork belly, stir-fry together and mix well.
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At the same time, add pineapple, cucumber dices, and green pepper slices. Stir-fry the ingredients over medium-low heat until the juice is reduced to form sweet and sour pork.
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Put the sweet and sour pork into the pineapple boat and decorate it with a carrot flower. It will look great. What a unique Lingnan style!
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It can also be served on a platter.
