John Myers
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Spicy, Marinated Sweet and Sour Pork
The perfect spicy, marinated sweet and sour pork recipe with a picture and simple step-by-step instructions.
For the marinade:
- 1,5 liter Frying oil
- 2 tbsp Kecap Tim Ikan, (see attachment)
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Lime juice
- 2 medium-sized Cloves of garlic, fresh
- 1 small Chilli pepper, green, fresh or frozen
- 10 g Ginger, fresh or frozen
For the dough:
- 30 g Wheat flour, type 1050
- 20 g Tapioca flour
- 1 pinch Chicken broth, Kraft bouillon
- 1 pinch Black pepper from the mill
- 1 pinch Cardamom powder
- 1 Egg, size M
For the vegetables:
- 1 small Spring onion, fresh
- 50 g Pineapple, in pieces, (canned or fresh)
- 1 small Carrot
- 0,333333 piece Sweet peppers, red
- 1 Hot peppers, red, long, mild
- 2 tbsp Sunflower oil
For the sweet and sour sauce:
- 2 tbsp Marinade, (after marinating)
- 3 tbsp Spring roll sauce, China
- 1 tbsp Soy sauce, light
- 2 tbsp Tomato juice
- 1 tbsp Tamarind syrup
- 1 tbsp Sugar, fine, white
- 2 tbsp Lime juice, fresh
- 1 tbsp Vinegar, black, chinese
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- 60 g Pineapple or orange juice
To garnish:
- Flowers and leaves
For the marinade:
- For the marinade, put all liquid ingredients in a sufficiently large bowl. Squeeze the garlic. Cut the chilli diagonally into thin rings, leave the grains and discard the stem. Wash and peel the fresh ginger. Grate the required amount on a fine grater.
The schnitzel:
- Cut the schnitzel crosswise into approx. 3 x 4 cm strips, add to the marinade and mix well. Marinate covered for at least 4 hours at room temperature. Mix at least 2 times. Strain and drain well. Mix 2 tablespoons of the marinade with the remaining ingredients for the sauce and keep ready.
For the dough:
- Mix the ingredients for the dough and process into a sluggishly liquid dough. Heat the frying oil in a wok or deep fryer to 200 degrees.
Meanwhile:
- In the meantime, wash the vegetables and the spring onions, remove dead leaves and roots. Cut the white and white-green part diagonally into pieces approx. 6 mm wide and cut the green part into narrow rings. Cut the pineapple into pieces approx. 1 x 2 cm. Wash the carrot, cut off both ends, peel, notch lengthways and slice diagonally into approx. 3 mm thick slices. Wash the peppers, cut out 1 quarter lengthways, remove the stem, the grains, the white partitions and cut the quarter lengthways in half and cut the strips across into strips approx. 1 cm wide.
The pieces of meat:
- Pull the pieces of meat through the dough with a fork or with the Chinese chopsticks and let them slide into the hot oil in portions. Fry for a maximum of 1 minute on both sides, remove and drain on kitchen paper. Place on a warm serving dish.
Stir-frying:
- Let the sunflower oil get very hot in a wok. Add all the vegetables, but not the green spring onion rings, and stir-fry for 2 minutes. Add the green spring onion rings and stir-fry briefly, then deglaze with the sauce.
Garnish and serve:
- Let simmer briefly, season to taste and place the vegetables next to the pieces of meat. Pour the sauce over everything, garnish and serve warm.
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