Sweet and Sour Pork
Mangalitsa pork roast, cut into chunks
Batter (below)
Lard for frying
Sweet n Sour sauce (below)
Bell Peppers, sliced
Carrots, sliced and steamed
Pineapple (optional)
sesame seeds
green onions
Marinate pork chunks, using Asian marinade, for 6-36 hours, whatever works for you.
After rice is steamed, add carrots atop rice for 5-10 minutes. Meanwhile, make sauce and add peppers when sauce is finished yet still hot.
Melt lard in cast iron pan. When ready, toss chunks in batter and fry until internal temp of 160 degrees F.
For serving, mix carrots and pineapple into sauce. Put rice in bowl or plate,. Top wtih fried battered pork. Top wtih sauce and garnish with
green onions and sesame seeds.
Batter
- 1/2 cup (65 g) all-purpose flour, sifted
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 egg white
- 1/3 cup (80 ml) cold water
- 1 tablespoon oil
- 1 pinch salt
Sweet-n-Sour Sauce
2/3 cup pineapple or orange juice
1/3 cup light brown sugar
1/3 cup rice vinegar, any vinegar will do
2 cloves garlic minced, optional
1 teaspoon fresh ginger minced, optional
1 teaspoon green onions, white portion, sliced thin, optional
3 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon cornstarch or 3 tsp potato starch
1 tablespoon water
1/2 teaspoon cayenne pepper powder OR 1-2 tsp Sriacha
In a small mixing bowl, combine the cornstarch and water and mix well. Place to the side.
In a saucepan over medium heat, sauté in olive oil the garlic, green onion, and ginger until fragrant (1 to 2 minutes). Add the pineapple juice, brown sugar, vinegar, ketchup, soy sauce, water, and cayenne pepper powder. Stir often while bringing the sauce to a boil.
Add the cornstarch/water mix and stir to combine. Continue boiling the sauce until you nearly reach your desired thickness, then remove the sauce from the heat.
Allow the sauce to cool to room temperature (it will continue to thicken while cooling), then serve immediately.