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Saturday, April 25, 2020

Sweet & Sour Pork Belly


This dish is loved by Americans even if it’s not really from China.. This is inspired by Marion.


Green Bell pepper, cut uniform 1 1/2 by 1 inch
Red Bell pepper, cut uniform 1 1/2 by 1 inch
White onion, cut uniform 1 1/2 by 1 inch
Fresh pineapple
2 scallions, cut 1 inch 
1 thumb of ginger, cut up super fine
1 garlic clove, cut up super fine
Pepper and salt as required
Peanut oil

Sauce
1 cup  Dole pineapple juice 
3/4 cup light brown sugar (packed)
1/3 cup rice vinegar 
3 tablespoons ketchup
2 tablespoons soy sauce (or tamari)
3 drops red food coloring 

Soak the skinless pork belly for 15 minutes.  Add the pork to a bowel of corn starch to coat. Shake all pork belly to remove excess corn starch. Cook well until crisp. Do multiple batches to avoid crowding. 

Then cook it in a hot wok, cook the pineapple til browned a bit. Next cook the onion and bell pepper til done. Add all the pork belly, vegetables, ginger and garlic, and prepared sauce. Cook 1 minute, add scallions and serve. If you do not like raw scallions, cook I minute more. Correct seasoning before serving.


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