Archives for June 2011

Sweet and Sour Pork

Sweet and Sour Pork

  • 1 lb boneless pork loin cut in 1-inch cubes
  • 2 Tbsp. Flour
  • 1 tsp. garlic, mince
  • 4 scallions, thinly sliced (diagonally)
  • ½ cup red bell pepper, cut into ¾ inch-cubes
  • ½ cup green bell pepper, cut into ¾ inch-cubes
  • 1 large sweet onion, cubes
  • ½ cup pineapple, chunks
  • Oil for frying

For Batter:

  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 Tbsp. baking powder
  • ¼ tsp. salt
  • ¾ cup cold water
  • 1 tsp. cooking oil

Combine dry ingredients in a medium bowl. Whish in cold water until combine. Add the oil and stir until smooth. Set aside.

For Sauce:

  • ½ cup white vinegar
  • ¾ cup white sugar
  • ½ tsp, salt
  • 6 Tbsp. tomato sauce
  • 1 Tbsp. soy sauce
  • 1 Tbsp. cornstarch

Combine all ingredients in a small bowl. TASTE TEST to suit your taste. You can always add more sugar if it’s too sour and add more vinegar if it’s too sweet. Try to balance the sourness and sweetness to get that “bang”. Set aside.


  1. Heat oil in a pan or fryer to about 350 degrees F.
  2. While your oil is heating. Dust pork loin cubes with the all purpose flour.
  3. Dip the floured coated pork pieces into the batter and fry in the hot oil for about 8 minutes or until golden on brown both sides. (TRY to fry in small batches – do not over crowd the fryer)
  4. Remove pork pieces and transfer to a plate with paper towels.
  5. Cover it with aluminum foil and place it in the oven to keep it warm. Repeat until everything has been fried.
  6. In a wok (if you have any), heat a tablespoon oil, add minced garlic and scallion.
  7. Stir-fry for about 30 seconds.
  8. Add onions, red and green bell pepper. Stir-fry for another minute.
  9. Add the sauce and bring to boil. Stir until thickened.
  10. Remove from heat.
  11. Transfer pork to serving platter and pour the sauce over the pork.
  12. Add pineapple chunks on top. Serve hot with rice.

Beef Orange Recipe

Beef Orange Recipe
Cuisine: Asian
Serves: 5
  • 1½lbs beef top sirloin (sliced into thin strips)
  • ¼ cup cornstarch
  • 2 cups oil (for frying)
  • ⅓ cup white sugar
  • ⅓ cup rice wine vinegar
  • ⅓ cup orange juice
  • 1 teaspoon salt
  • 1 tablespoon soy sauce
  • 2 teaspoons orange zest
  • 3 tablespoons fresh ginger (grated)
  • 1 ½ tablespoons garlic (minced)
  • 1 bunch green onions (sliced)
  • Broccoli florets (cooked)
  • 1 cup long grain rice (cooked)
  1. Coat beef strips with cornstarch and allow to sit for 30 minutes. In a small bowl mix sugar, rice vinegar, orange juice, salt, and soy sauce. Set aside.
  2. Heat oil in a deep fryer (or wok) to 375 degrees. Fry beef strips in batches until crispy and golden brown. Drain on paper towels. Set aside.
  3. Heat a couple tablespoons of oil in a wok, add orange zest, ginger and garlic, stir fry for 20 seconds. Add the soy sauce mixture to the wok, bring to a boil, and cook until the mixture has thickened. Coat the beef strips with the sauce, top with green onions. Serve with broccoli florets and on top of white rice.