Names: Kaner Fame Viliran & Claire Ann Pinili

Course & Year: BSHM – III

Subject: ASIAN CUISINE
Chinese Dish: Sweet and Sour Pork

INGREDIENTS PROCEDURE

400 GRAMS POKKASIM - Slice pork into 1 ½ - 2 inches size

½ CUT PINEAPPLE CHUNKS - Cut green and red bell peppers into 1-inch
1 SMALL RED BELL PEPPER cube
1 SMALL GREEN BELL PEPPER - Slice red onions into quarter
2 SMALL RED ONIONS - Put pork slice in the bowl
- Add fish sauce, salt and pepper, and egg
SWEET AND SOUR SAUCE: - Mix everything well
½ TBSP SOY SAUCE - Put flour in a bowl and add cornstarch
4 TBSP WHITE SUGAR - Mix it well
2 TBSP WHITE VINEGAR - Coat seasoned pork slices on both sides
4 TBSP BANANA KETCHUP evenly and let them rest on a plate
¼ CUP WATER - Pour oil and set the frying pan on medium
SYRUP FROM PINEAPPLE CHUNKS flame
* SLURRY [1/2 TBSP CORNSTARCH: - Fry coated pork for 8 to 10 minutes or until
2 TBSP WATER] golden brown
- Flip it over for even frying
PORK-SEASONINGS: - Once done, remove the pork and drain the
½ TBSP SALT AND PEPPER excess oil using a strainer then set aside
- Do the same procedure with the rest of the
1 LARGE EGG batch
COOKING OIL FOR FRYING
SWEET AND SOUR SAUCE:
½ FLOUR - Pour pineapple syrup in a pan and add
½ CORSTARCH banana ketchup, soy sauce, white sugar,
vinegar, and water then set the pan on low
flame then mix everything well
- Add pineapple chunks, quartered red
onions, and green & red bell peppers
- Simmer this for 1 to 2 minutes
- Add slurry and mix it well
- Continue simmering until sauce is slightly
thickens
- Pour sweet and sour sauce over fried pork