Sweet & Sour Pork with Tilda Rice
Indulge your taste buds with the perfect blend of sweetness and tanginess in our Sweet & Sour Pork, expertly paired with fragrant Tilda Rice.
-Courtesy of @thatfoodiejess
- 31 - 60 Minutes
- Easy
- Serves 2-3
How to cook Sweet & Sour Pork with Tilda Rice
Method
Ingredients
Ingredients
- For pork marinade:
- 280g pork shoulder, cut into bite size pieces (around 1-inch pieces)
- 1 tbsp light soy sauce
- ¼ tsp white pepper
- Pinch salt
- 2 garlic, minced
- ½ tsp Shaoxing wine
- For rice:
- 150g Tilda USA Long Grain Rice
- 150ml water (equal part 1:1 to rice)
- For frying:
- Egg whites from 1 egg
- 1 tbsp plain flour
- 1 tbsp cornstarch
- ½ tbsp water
- Cornstarch to coat pieces
- 1-3 cups Vegetable oil
- For sauce:
- 3 tbsp ketchup
- 3 tbsp brown sugar
- 2 tbsp white vinegar
- 1 tbsp pineapple juice
- 1 tsp cornstarch
- 2 tbsp water
- For dish:
- ½ red pepper, cut into chunks
- ½ green pepper, cut into chunks
- ½ white onion, cut into chunks
- ¼ cup pineapple, cut into chunks (I used canned pineapple)
- Toppings:
- Spring onions
- Sesame seeds
How to make Sweet & Sour Pork with Tilda Rice
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In a bowl, add pork and rest of marinade ingredients and leave to marinate for at least 20 minutes.
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While pork is marinating, add the measured-out Tilda USA Long Grain Rice into a rice cooker bowl and wash it 2-3 times or until the water runs clear.
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Add water until it touches the first line of your knuckle when you place your finger on top of the levelled rice (or add equal amount of water to rice), place in rice cook, cover and turn on.
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In a bowl, add all the sauce ingredients and mix until combined.
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Mix the egg whites, plain flour, cornstarch and water into the marinated pork until it’s evenly combined, allow to sit for 5 minutes.
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Add some cornstarch in a shallow bowl and begin to coat the pieces of pork, making sure to pack the starch into the pork and shake off any excess.
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In a saucepan over medium high, pour enough oil so it’s around 1 inch deep. Place a chopstick into the oil and if you see bubbles start to form around the chopstick, the oil is ready.
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Add the pork piece into the saucepan and cook in batches, for 3 minutes or until it starts to turn golden, then remove and drain on a rack.
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Once all cooked, turn the heat to high and double fry the pork for 1 min, (you can crowd the pan, I added all my pieces), until golden brown then drain on a rack
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In a wok or large skillet over med-high heat, add some oil, followed by the onions, green and red peppers, and pineapple. Stir fry for 1 minute, then remove and set aside on a plate.
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In the same pan, add the prepared sauce and let it come up to a rapid simmer until it starts to thicken then add in the stir-fried vegetables and crispy pork, then begin to toss the coat the pork in the sauce, around 10 seconds (don’t cook for too long or pork will lose its crisp and vegetables will become soft).
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Open the lid from the rice cooker and fluff up the rice with a rice spatula, spoon over some warm cooked rice into a plate then top with the saucy sweet & sour pork and enjoy immediately.
