Have you ever been to any Asian Fusion restaurant? When you look at their menu, some items tend to be overpriced and usually they are also found in Chinese Restaurant for a cheaper cost. Such as a simple pineapple chicken dish worth $18 in a fusion restaurant compared to $7-8 in Asian restaurants. You can get a sweet and sour dish even cheaper if you can make the sauce yourself. My friends loved so much the homemade sweet and sour sauce for the fish fillet dish that I wanted to make the sauce again with another meat. We were impressed how accurate the taste matches the one made in restaurants. This batter step was an experimental step by simply coating the pork with cornstarch after dipping it into eggs. I didn't find any big difference from dipping the meat into a viscous batter, other than extra crispiness.
Preparation Time : 10 mins
Cooking Time : 25 mins
4 pork chops, cut into rectangles
2-3 eggs, beaten
3/4 cup cornstarch
1 green bell pepper, diced
1 small onion, chopped
Sweet and Sour Sauce
1/2 cup vinegar
1/2 cup vinegar
1/3 cup sugar
1 tsp salt
1/4 cup orange juice
1/4 cup pineapple juice or water
1/4 cup ketchup
2 tbsp cornstarch
1. Season pork chops with salt and pepper. Dip pork in egg and let it drip back. Coat with cornstarch.
2. In a skillet, pour enough oil to cover the bottom. Heat oil over medium-high heat. Fry pork until golden brown, about 2 mins per side. Set aside and drain oil.
3. Add onion and green pepper cook until soft in the same skillet. Bring back pork chops to skillet.
4. Meanwhile, make the sauce. Combine vinegar, sugar, salt, orange juice, pineapple juice and ketchup in a saucepan. Bring to a boil and simmer for 10 mins. Mix cornstarch with a few tbsp of the liquid to make a slurry.
5. Pour slurry to the saucepan and stir until thick.