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Sweet And Sour Pork Belly Recipe
|Rice wine/Dry sherry||2 Teaspoon|
|Egg||1 Large, beaten|
|Pork belly||500 Gram, cubed|
|Peanut oil||625 Milliliter|
|Spring onion||3 , thinly sliced|
|Bamboo shoots||100 Gram, drained, thinly sliced|
|Green pepper||1 , thinly sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Sesame oil||1 Teaspoon|
|Brown sugar||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Malt vinegar||3 Tablespoon|
|White pepper||To Taste|
Serving size: Complete recipe
Calories 7026 Calories from Fat 6335
% Daily Value*
Total Fat 715 g1100.4%
Saturated Fat 132.4 g661.8%
Trans Fat 0 g
Cholesterol 531.4 mg
Sodium 730.7 mg30.4%
Total Carbohydrates 61 g20.3%
Dietary Fiber 6.4 g25.8%
Sugars 44.1 g
Protein 109 g218.9%
Vitamin A 26.1% Vitamin C 232.3%
Calcium 20.3% Iron 40.2%
*Based on a 2000 Calorie diet
Stir in pork to evenly coat.
Remove the pork and roll in cornflour (cornstarch) to coat evenly.
In a wok, heat peanut oil until smoking and deep fry pork for about 5 minutes until crisp and well cooked.
Using a slotted spoon, lift pork from oil and drain on absorbent kitchen paper.
Pour oil from wok, leaving just 2 tablespoonsful.
Add vegetables and garlic and stir fry for 3 minutes.
Stir in pork and mix thoroughly.
To make the sauce, in a saucepan, stir together all ingredients and place over a moderate heat for 4 minutes, stirring continuously until hot and well blended.
Pour over pork and briefly heat together.
Sprinkle with sesame oil and serve.