Mospeada SG this is totally opposite from making the japanese katsu... they will first deep fry the katsu in high temperature oil, to seal in the meat juice...and transfer to a mild temperature oil to fry for a long period of time to get the crispy layer
Phoebie SG I see thanks so much for your help guys with your good suggestions and help I'm sure I'm going to succeed in this dish le
Fatum SG here's some tips for making more delicious fried pork .... 1. add some "hua tiau jiu" to the marinate .... 2. add a teaspoon of coffee powder to the sauce ..... okie okie, a bit un-orthrodox the second one, but it's nice ...
hisoka SG i think you prefry the cubes until crispy and cooked(must coat with batter obviously) then go and cookt he sauce. when suace cooked, pour in the pork and stir for hlaf a mina nd serve straightaway. i think lah
bluejuice SG no, the sauce is not so simple. need a mixture of a few more other things.. i recalled seeing my mum's recipe b4..
Hele1668 SG I personally try 2 stay away fm eatg pork, but i dun mind sweet sour pork cos' they r nice & dun hve d port smell...
Phoebie SG sure thanks! I saw the uncle also prefry the deep fried chicken wings! You're right this makes the outer crisp more crispy
Mospeada SG oh ya…before i forgot….before serving…must add cornflour sloution to thicken up the gravy a bit…this will also give the sweet sour pork the glaze look
Mospeada SG he theory is the same...using the acidicity in the fruit to tenderise the meat...and add flavour to the meat
dork3d SG Me normally would prepare the dish in such manner: Dice up the pork Marinate with soy sauce with a pinch of salt Coat them with corn flour Deep fry the meat in boiling oil over high heat for five minutes Drain the oil from the wok and turn the heat to medium heat Pour in tomato sauce into the wok Add 50ml of corn starch Add in three tablespoon of sugar Simmer the sauce at low heat for one minute Pour in the meat and stir mix for two minutes at high heat Vola! Sweet & sour pork...
