咕噜肉 Sweet and Sour Pork

材料: 

A: (切小块) 

500g 五花肉 

B: (切小片) 

青/红/黄 灯笼椒/甜椒 

1粒 甜/黄洋葱 

3片 罐头黄梨 

C: 腌料 

1/3小匙 苏打粉 

1/2小匙 盐 

1小匙 鸡上汤 

1汤匙 水 

1粒 鸡蛋 

3汤匙 玉蜀粉 

D: 粉衣 (混合均匀) 

适量 玉蜀粉+木薯粉 (比例: 1:1) 

E: 酱 (混合均匀) 

8汤匙 水 

4 1/2汤匙 白醋 

4 1/2汤匙 番茄酱 

3 1/2汤匙 辣椒酱 

1/2汤匙 鸡上汤 

4汤匙 糖 

1 汤匙 酱青 

1/2茶匙 麻油 

F: (混合均匀) 

1汤匙 玉蜀粉 

2汤匙 水 

步骤: 

1. 猪肉切小块,加入腌料C。放入冰箱,腌一小时。 

2. 一小时候,从冰箱拿出猪肉。沾上粉衣D,放一边。 

3. 锅入油,大火加热。放入沾上粉衣的猪肉炸一分钟。改中小火,炸至8分熟。把肉拿起,大火加热油,油热后把肉再放入炸一分钟。把肉拿起离锅,放在吸油纸上吸除多余的油。(这样炸的肉就不会太油。我把猪肉分成3份来炸,这样油温比较好控制) 

4. 热油锅,加入一汤匙油。放入洋葱炒一分钟,加入其余的材料B再炒一分钟。加入调好的酱料,酱料滾后加入炸肉焖2-3分钟至入味。(我个人比较喜欢软一点的质感。喜欢脆的人,可以捞均匀即可) 最后加入F勾芡即可上碟享用。 

Ingredients: 

A: (cut bites size) 

500g Pork Collar 

B: (cut into small pieces) 

Right amount of Green/Red/Yellow Capsicum 

1 Sweet/Yellow Onion 

3 Slices Pineapple (Can) 

C: Marinade 

1/3 tsp Bicarbonate of Soda 

1/2 tsp Salt 

1 tsp Chicken Stock 

1 tbsp Water 

1 Egg 

3 Tbsp Corn Flour 

D: Coating (mixed well) 

Right Amount of Corn Flour + Tapioca Flour (1:1) 

E: Sauce (mixed well) 

8 tbsp Water 

4 1/2 tbsp White Vinegar 

4 1/2 tbsp Tomato Sauce 

3 1/2 tsp Chilli Sauce 

1/2 tbsp Maggie Chicken Stock 

4 tbsp Sugar 

1 tbsp Light Soya Sauce 

1/2 tsp Sesame Oil 

F: (mixed well) 

1 tbsp Corn Flour 

2 tbsp Water 

Preparation 

1. Cut pork into bite sized cubes (8g). Add in marinade C and mix thoroughly. Put in fridge, marinate for 1 hour. 

2. Coat marinated pork with D, leave it aside. 

3. Heat wok with high heat. Deep fry the pork with high heated oil for 1 minute. Turn to medium low heat, fry until 80% done. Remove the pork from oil, turn the oil to high heat, put back the pork to fry another 1 minute. Place on kitchen towel to drain off the excess oil. (The meat is not so oily to cook in this way. I divided into 3 batches to fry, so the heat can be easily to control). 

4. Heat 1 tbsp oil in medium heat, add in onion to cook for 1 minute, add in remaining ingredients B and stir fry for another 1 min. Add in sauce E and bring to boil, add deep fried pork to simmer for 2-3 minutes (I personally like soft texture. If you like it crispy,  just toss to mixed well will do). Last, add in F to thicken the sauce, off the heat and serve.