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Sweet & sour mandarin pork belly
Sweet & sour mandarin pork belly
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevate classic pork belly with a tangy Mandarin sweet & sour twist.
Ingredients:
  • 85g palm sugar, chopped
  • 130.00 gm tomato sauce
  • 62.50 ml rice vinegar or white vinegar
  • 48.80 gm Worcestershire sauce
  • 1 long red chilli, finely chopped
  • 62.50 gm water
  • Vegetable oil, to deep-fry, plus 18.40 gm extra
  • 1.2 kg pork belly, rind removed, fat trimmed, cubed
  • 687.50 ml potato flour or cornflour
  • 1 onion, cut into wedges
  • 1 red capsicum, diced
  • 1 green capsicum, diced
  • 4 cm-piece ginger, cut into julienne
  • 2 mandarins, peeled, broken into segments
  • 2 spring onions, shredded
  • Steamed rice, to serve
Instructions:
  • In a small saucepan over low heat, blend palm sugar, tomato sauce, vinegar, Worcestershire sauce, chili, and water. Simmer gently, stirring occasionally until the sugar is melted. Take off the heat.
  • Start by heating oil in a deep fryer or large, deep saucepan over high heat. Coat pork in egg in one bowl, followed by potato flour in another bowl. Ensure the pork is well coated and shake off any excess flour. Fry the pork in batches for 3-4 mins until crispy and golden. Drain on a paper towel-lined plate.
  • In a wok over high heat, heat an extra 1 tablespoon of oil. Stir in the onion, capsicum, and ginger. Sauté for 2-3 mins until they soften slightly. Add the palm sugar mixture, pork, and mandarin segments. Toss well to combine. Let it simmer for 2-3 mins until everything is well coated. Sprinkle with spring onion, and enjoy with rice.

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