sweet and sour pork recipe

InGrEdiEnTs:

3/4 kg Pork Tenderloin or Porkloin

For marinate:
3 Tbsp vinegar
3 Tbsp soy sauce
2 Tbsp. sugar
1/2 head of a garlic

For batter:
1 pc. Egg
1/2 cupp Custard Powder (instant mix for leche flan..)
1/2 cup flour
water for adjustment of consistency
salt and pepper to taste

For the Sauce:
3 tbsp. vinegar
6 tbsp. sugar
1 cup water
3 tbsp catsup
1 tsp oyster sauce
1/2 tsp salt
cornstarch dilluted in 2-3 tbsp of water

Vegetable garnish:
1 pc tomato (cut in wedges)
1 pc. onion (cut into 8 pieces)
1/3 pc carrot (turned into Chinese Florette)
1 stalk of celery (julienne cut)
pineapple tidbits (as desired)
1 pc red bell pepper
1 pc green bell pepper
white part of onion leeks (julienne cut)

Procedures:
1. Cut the pork into 1 inch pieces
2. Combine the marinate mixture and marinate the pork for at least one hour or more if desired. Then drain meat.
3. Mix together egg, custard powder, flour and water for the batter mixture. (add the water one at a time to not ruin the consistency of the mixture)
4. Roll each piece of the drained meat into some cornstarch then to the batter mixture and deep fry in a pot with hot corn oil.
5. For the sauce, combine all the ingredients except the cornstarch mixture. When the sauce comes to a boil, add some of the cornstarch mixture until desired consistency is reached.
6. Add the vegetables to the sauce mixture. Set aside 1/2 for topping then braise the remaining, top with chopped leeks and vegetables.

*copyright of Chef Roque of FEU

take care and God bless!