Ever thought of Air Frying your Sweet & Sour Pork? Here is how!
In Singapore, almost all mixed vegetable rice and Zi Char stalls sells this dish, it is a timeless classic loved by many!
The pork is crispy on the outside and tender on the inside, and the sauce is a perfect blend of sweet and sour. This is a dish that pairs super well with rice especially when topped with a perfectly cooked sunny side up!
400g pork shoulder
2 tsp light soy sauce
2 tsp rice wine
2 tsp corn flour
2 tbsp cooking oil
2 tbsp minced garlic
½ red bell pepper (cut into squares)
½ green bell pepper (cut into squares)
½ yellow bell pepper (cut into squares)
½ onion (cut into squares)
1 cup pineapple cubes
1 tbsp cornstarch
4 tbsp potato starch
1 egg
4 tbsp ketchup
2 tsp plum sauce
1 tsp rice vinegar
1 tsp worcestershire sauce
2 tsp oyster sauce
2 tsp cornstarch
2 tsp sugar
4 tbsp water
1 tbsp minced garlic
Marinate pork shoulder with light soy sauce, rice wine, corn flour.
Mix and let it marinate for 30 minutes.
Sift ½ cup plain flour with ¼ cup corn flour.
Mix potato starch and cornstarch together.
Coat pork with flour mixture.
Air fry at 200°C for 5 minutes. Remove and set asideFor the sauce: Add ketchup, plum sauce, rice vinegar, worcestershire, oyster sauce, corn flour, sugar, water, and mix well.
Heat the wok and stir fry garlic, onions, then the bell peppers and pineapples.
When you can smell the fragrance of the peppers add in the air fried pork pieces and then the sweet and sour sauce mixture.
Toss and cook until the sauce thickens, it's done. Serve with rice and a fried egg.
