Surprisingly the Chinese do not cook or
even know this dish. It's an
original 1890's San Francisco recipe. When I cook this for Chinese friends
they say I am the best chef in all of China. Its that impressive to
them.
Make your own sauce. I am yet to find a bottled sauce that comes close to this sauce. Fountain sweet and sour sauce is probably the best off the shelf. My addition of the crispy roasted pork rind and deep fried cauliflower is a surprise that has people digging through the dish to find more. I like to have undercooked onion pieces in the dish when served. It's a great fresh texture element that seperates your dish from a container of soggy takeaway. 30 seconds at the end will cook the onion.
Plan ahead: Make the batter, partially fry the pork pieces and make the sauce ahead of time. On the first par frying of the pork I use the wok so as the batter doesn't catch on the wire basket in the deep fryer. This recipe will make roughly the equivalent of 2 takeaway containers full. Barely enough of this deliciously addictive dish.
Ingredients
2 Large Pork chops
3 Tbs Rice wine (sweet sherry)
1 Tbs castor sugar
1 Tbs Ginger finely chopped
Batter:
65g flour
150ml Milk
3g salt
7g sugar
2 eggs (seperated)
Extra flour to coat the pork
Sauce:
150g castor sugar
150g Tomato sauce
420g can pineapple rings in syrup
This will be 170ml of Syrup
150ml Red Wine Vinegar
1 Tbs Ginger finely chopped
2 tsp potato flour in a little water
Optional:: Red food colouring
Vegetables:
Pineapple Pieces (charred)
Cauliflower pieces (deep fried)
3 Tbs Peanut oil, Dash of Sesame Oil
Sliced Carrot circles
Bell Pepper (capsicum)*
Sliced Ginger
White onion pieces
Method::
Remove the rind with the fat from the chops. Rub table salt onto the rinds. Cut the meat into 12-15mm cubes roughly along the fat lines. Marinate in the rice wine, sugar and ginger for at least 1 hour.
Mix the flour, egg yolk, salt, 4g of the sugar and as much milk as needed to form a stiff batter. Beat 2 minutes. Let stand for 30 mins. It will loosen up as it rests. Then beat for 2 minutes to toughen the batter. Stand 15 mins.
Beat the egg whites with a 3g of the sugar till stiff peaks form. Fold in stiff egg white. Stand 5 minutes before using.
Drain the pork, remove most of the ginger and coat with flour. Put into the batter, coat well. Set aside for 15 minutes.
Deep fry the pork cubes 6 at a time in a wok at 140° for 40 seconds. Remove and drain on a rack. Allow to cool more than an hour. Or refrigerate overnight.
Wipe clean and remove the moisture and excess salt from the rinds. Set flat between two trays with a weight (large ceramic dish) on top. Roast at 200° for 30 minutes.
Remove and set the rinds on a rack over a tray and roast till crispy crackling. About 15 minutes. Par boil the carrot 2 minutes and set aside.
Drain the pineapple syrup into a saucepan. Reserve and dry the pineapple slices on absorbent paper.
Add the ginger, tomato sauce, sugar and vinegar to the saucepan. Skim off the foam while boiling for 30 minutes.
Add the potato flour and simmer for 10 minutes. Set aside and reheat when ready to use. For more colour add a few drops of red food colouring.
Next I would usually use the wok to make the fried rice (10 minutes) while doing the next three steps.
In a frypan pan with a small amount of oil, char and caramelise the pineapple by cooking for 3 mins a side.
Deep-fry the pork cubes a second time for 90 seconds at 180° and drain on a rack.
Deep fry the cauliflower pieces at 180° for 90 seconds.
Add the oil to the wok and just heat up. Add the carrot, capsicum and ginger. Toss 90 seconds.
Add the reheated sauce and toss 30 seconds.
Add the recently deep fried pork pieces, cauliflower, rind, and then the onion. Toss for 30 seconds
Serve with fried rice. See this site.
For a Function try this larger version
The bell pepper can be prepared two ways. Just cut into 15mm pieces and fry up at the end or Char the bell pepper and remove the skin. Hard to say which is better.
Crisp with the skin on or charred soft with no skin but more flavour. Go with the charred version and its a good step away from how the local takeaway does it. A more noticeable ingredient rather than just colour.
Make your own sauce. I am yet to find a bottled sauce that comes close to this sauce. Fountain sweet and sour sauce is probably the best off the shelf. My addition of the crispy roasted pork rind and deep fried cauliflower is a surprise that has people digging through the dish to find more. I like to have undercooked onion pieces in the dish when served. It's a great fresh texture element that seperates your dish from a container of soggy takeaway. 30 seconds at the end will cook the onion.
Plan ahead: Make the batter, partially fry the pork pieces and make the sauce ahead of time. On the first par frying of the pork I use the wok so as the batter doesn't catch on the wire basket in the deep fryer. This recipe will make roughly the equivalent of 2 takeaway containers full. Barely enough of this deliciously addictive dish.
Ingredients
2 Large Pork chops
3 Tbs Rice wine (sweet sherry)
1 Tbs castor sugar
1 Tbs Ginger finely chopped
Batter:
65g flour
150ml Milk
3g salt
7g sugar
2 eggs (seperated)
Extra flour to coat the pork
Sauce:
150g castor sugar
150g Tomato sauce
420g can pineapple rings in syrup
This will be 170ml of Syrup
150ml Red Wine Vinegar
1 Tbs Ginger finely chopped
2 tsp potato flour in a little water
Optional:: Red food colouring
Vegetables:
Pineapple Pieces (charred)
Cauliflower pieces (deep fried)
3 Tbs Peanut oil, Dash of Sesame Oil
Sliced Carrot circles
Bell Pepper (capsicum)*
Sliced Ginger
White onion pieces
Method::
Remove the rind with the fat from the chops. Rub table salt onto the rinds. Cut the meat into 12-15mm cubes roughly along the fat lines. Marinate in the rice wine, sugar and ginger for at least 1 hour.
Mix the flour, egg yolk, salt, 4g of the sugar and as much milk as needed to form a stiff batter. Beat 2 minutes. Let stand for 30 mins. It will loosen up as it rests. Then beat for 2 minutes to toughen the batter. Stand 15 mins.
Beat the egg whites with a 3g of the sugar till stiff peaks form. Fold in stiff egg white. Stand 5 minutes before using.
Drain the pork, remove most of the ginger and coat with flour. Put into the batter, coat well. Set aside for 15 minutes.
Deep fry the pork cubes 6 at a time in a wok at 140° for 40 seconds. Remove and drain on a rack. Allow to cool more than an hour. Or refrigerate overnight.
Wipe clean and remove the moisture and excess salt from the rinds. Set flat between two trays with a weight (large ceramic dish) on top. Roast at 200° for 30 minutes.
Remove and set the rinds on a rack over a tray and roast till crispy crackling. About 15 minutes. Par boil the carrot 2 minutes and set aside.
Drain the pineapple syrup into a saucepan. Reserve and dry the pineapple slices on absorbent paper.
Add the ginger, tomato sauce, sugar and vinegar to the saucepan. Skim off the foam while boiling for 30 minutes.
Add the potato flour and simmer for 10 minutes. Set aside and reheat when ready to use. For more colour add a few drops of red food colouring.
Next I would usually use the wok to make the fried rice (10 minutes) while doing the next three steps.
In a frypan pan with a small amount of oil, char and caramelise the pineapple by cooking for 3 mins a side.
Deep-fry the pork cubes a second time for 90 seconds at 180° and drain on a rack.
Deep fry the cauliflower pieces at 180° for 90 seconds.
Add the oil to the wok and just heat up. Add the carrot, capsicum and ginger. Toss 90 seconds.
Add the reheated sauce and toss 30 seconds.
Add the recently deep fried pork pieces, cauliflower, rind, and then the onion. Toss for 30 seconds
Serve with fried rice. See this site.
For a Function try this larger version
The bell pepper can be prepared two ways. Just cut into 15mm pieces and fry up at the end or Char the bell pepper and remove the skin. Hard to say which is better.
Crisp with the skin on or charred soft with no skin but more flavour. Go with the charred version and its a good step away from how the local takeaway does it. A more noticeable ingredient rather than just colour.
Sweet and sour with crispy rind &
cauliflower
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