Sweet and sour pork by Sharon Foo

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Sweet and sour porky/chicken/fish -

It's base by estimation so pls adjust to your taste according -

I use 五花肉 shoulder collar, pork collar (up to you ) roughly about 500g,

Marinate with 1tbsp soya sauce, 1 tsp sesame oil, 1/4 tsp pepper , hua diao jiu , five spice powder,1tsp baking soda plus an egg.

Slightly pound the porky and marinate for few hours. Coat with rice flour n tapioca flour. Ratio is like 1cup rice flour is to1/2cup tapioca flour. Coat it really well and dun be stingy with the flour. Deep fry and set aside.

For sauces - I use roughly about 5-6 tbsp of tomato sauce, 2tbsp of chilli sauce, 1tbsp of plum sauce,1tsp spoon of sesame oil, 1/1/2 rice vinegar mix well with corn flour with 1tbsp of water. If you like sour add more plum sauce n vinegar. You can add lemon juice if you wants to.My sauce is those thick thick kind. Set aside 1tbsp of sugar DO NOT MIX SUGAR IN THE SAUCE. 

Heat sauce in the wok, pour porky into in and give it a gd toss. Then sprinkle sugar onto the porky and toss if a few times by then the sugar would have melted. Then dish up. Done.

You can add in your favorite veg n fruits but I didnt.