SWEET & SOUR PORK/CHICKEN

 SWEET & SOUR PORK/CHICKEN

300g pork shoulder or boneless chic whole leg

1 tbspn oyster sauce

1tspn sugar

1 egg white

4 tbspn all-purpose wheat flour

1 tbspn minced garlic

Oil for deep-frying

1/3 length of a medium cucumber, seeded and cubed

1 wedge pineapple (optional), diced

1/2 an onion, cut into wedges

1/2 a tomato, quartered

Sauce ingredients: 2 tbspn plum sauce, 1 tbspn rice vinegar, 1 tbspn tomato sauce,

1 tspn sugar

1 tbspn tapioca flour mixed with 1/2 cup water

1) Cut pork/chicken into 1/2” cubes. Marinate meat with oyster sauce for 4 hrs or overnight in fridge.

2) Add in lightly beaten egg white and mix well. Sprinkle in d wheat flour onto meat n coat.

3) Heat up oil in wok for deepfrying until oil is hot. Fry meat in 2 batches until brown.

4) Remove from oil and drain.

5) Leave about 2 tablespoons of oil in wok and fry minced garlic until just brown.

6)Add in onions and saute lightly. Add in pineapple, tomatoes and sauce ingredients. Bring to boil, stirring in medium heat.

7) Stir in tapioca and water mixture and add in cucumber cubes. Bring to boil and let sauce thickens.

8 ) Add back d fried meat and toss to coat meat with the sauce.

9) Dish out and serve.

Variation: If using fish fillet pieces, use Garoupa fish. Slice fish at a slant about 3mm thick. Toss in flour and deep fry til crispy and use accordingly.