Sweet and Sour Pork with Japanese Carbon Steel Wok | My Cookware Australia®
FULL VIDEO: Episode #14 Sweet and Sour Pork with Japanese Carbon Steel Wok
Click here to see all Japanese carbon steel woks and frypans.
This dish is commonly served in Asian restaurants. Now you can make it at home. The double frying ensures extra crispiness, but the high heat requires quality cookware.
A Japanese carbon steel wok is ideal for cooking the perfect sweet and sour pork.
- 400g pork
- 3 capsicums (green, red and yellow. 1 each.)
- 1/4 of a pineapple or canned pineapple
- 1 egg
- 2 tsp salt
- 4 tsp white pepper
- 10ml Xaoxiang wine
- 2 tsp cornstarch
- 6 tsp tomato sauce
- 4 tsp white suger
- 1-2 tsp salt
- 30ml white vinegar
- 2 tsp potato starch
- Water as needed
- Cut the pork into bitesize pieces. Add salt, white pepper, wine, corn starch and egg. Stir well and let the mixture sit for 15 minutes.
- Prepare the sauce. Add tomato sauce, sugar, salt, white vinegar, water and potato starch. Stir well.
- Cut the capisums into pieces. Cut the pineapple and soak in water. You may use canned pineapple instead.
- Add oil and heat the wok over medium high heat until it is hot enough for deep frying. You will need sufficient oil to get good results. Refer to the video. The proper temperature for the first deep fry is 160 degrees.
- The demonstrator in the video takes 3-4 minutes for the first deep fry. In general, fry until the shape is well formed.
- IMPORTANT: Ensure your kitchen is well ventilated. Remove all the pork from the wok. Heat the wok over high heat. Put all the pork back in the wok and fry for another 3 minutes or until golden brown. The proper temperature is 180 to 190 degrees.
- Remove the pork again.
- Add the capsicums to the wok and stir fry for about half a minute. Add sauce, pineapple and pork.
- Wait for the sauce to reduce. Turn off the heat. Serve on a plate and enjoy.
- You may also use our deep fryer and oil pot to cook the food. It is much easier with the temperature indicator.
- Remember a reasonably heated cookware and heated oil (not overheating) are key.
- Users will need basic cooking techniques and common sense (understanding of proper heat control, knowing how to check the food periodically, and so on).
- Heat level, Please note that the heat levels shown below are for general reference only. Every cooktop is different. The following ranges apply if 10 is the maximum.
- Low heat: the heat level is 1-2.
- Medium low heat: the heat level is 3-4.
- Medium heat: the heat level is 5.
- Medium high heat: the heat level is 7-8.
- High heat: the heat level is 9-10.