Sweet and Sour Pork 香醋生炒骨
Pork ribs 300g
Bell pepper 1 quarter each
Onion 1 quarter
Fresh pineapple half
Seasoning and deep fry
Salt, soy sauce, white pepper, egg, cornstarch
Salt, mirim, balsamic vinegar, ketchup, soy sauce, sugar
Season pork ribs with 1 teaspoon salt and 1 teaspoon soy sauce. Mix in the egg and place in the refrigerator for 1 hour.
Heat oil to around 180 degrees C in a saucepan.
Coat the pork ribs with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes until golden browned. Drain on paper towels.
Heat 1 tablespoon oil in a fry pan over medium heat. Stir in the pinapple, bell peppers and onion. Season with salt and sugar. Remove from heat, and set aside.
In a large saucepan, mix 100ml water, 1/4 teaspoon salt, 2 tablespoons sugar, 2 tablespoons balsamic vinegar, ketchup, chilli powder, 2 tablespoons mirim, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork and stir fry. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken if needed. Ready to serve.