Monday, January 18, 2016

Sweet and Sour Chrysanthemum Pork_2016 CNY dish_糖醋菊花里脊(吉祥年菜花开富贵)

This sweet and sour pork dish could be served at CNY re-unioon dinner as it look auspicious with chrysanthemum flower shape, something special than normal sweet and sour pork.




The thickness of the pork loin should not too thick, around 2.5cm will do. 













Sweet and Sour Chrysanthemum Pork_2016 CNY dish_糖醋菊花里脊(吉祥年菜花开富贵)

350g pork tenderloin

Sweet and sour sauces seasonings
2 cloves garlic, chopped
5tbsp tomato ketchup
1tbsp sweet chili sauce
2tbsp sugar

1tbsp Apple cider vinegar or you can replace with normal white vinegar
1/2tsp salt or to taste
1/2tbsp oyster sauce
3/4cup water

Thickening sauce- 1tbsp tapioca starch + 2 tbsp water
Deep fry- potato starch, corn starch or tapioca starch

Method
  1. Freeze pork in freezer for about 2hrs so it will be easy to slice. Cut pork tenderloin around 2.5cm thickness, then slice into piece around 0.5cm but not all the way cutting through.
  2. After you done cutting all thin slices, turn to another side, also slice them into thin slices so it assemble like Chrysanthemum flower.
  3. Then cut into smaller square piece (around 16 stripes), dust with pepper and sprinkle with salt.
  4. Dust with some potato starch, then deep fry till golden brown, set aside.
  5. Mix all seasonings in a mixing bowl except garlic. Saute garlic with cooking oil in a frying pan, then add in the sauce mixture, bring to boil. Add thickening sauce to thicken the sauce to desired texture.
  6. Mix sweet and sour sauce over fried Chrysanthemum pork , enjoy while hot.


Reference to here, recipe by Sonia a.k.a Nasi Lemak Lover

1 comment:

My Little Space said...

Wow Sonia, this is really impressive ! Love how you present the meat. Simply delicious.
Blessings, Kristy

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