I got curious and bought a carton of unsweetened Almond Coconut Milk and of course I don’t like that ‘coconuty’ flavor. So nobody’s going to drink that milk.
The sweet and sour pork batter probably needs less than an egg, as I don’t really like too much flour in the pork. So, I combine two problems and created a solution.
I made a sweet and sour pork batter out of the almond coconut milk. The result is awesome and probably one of the best batters I have made. They say necessity is the mother of invention. Probably not wanting to waste is also a mother of invention of a different kind.
Here’s a really simple recipe, and the almond coconut milk makes the dish special. If you don’t have that, then just milk or egg will do as great.
Sweet and Sour Pork
Ingredients
Pork
- 250 g Boneless Spare Ribs or Belly Pork diced to 1.5 cm cubes
- 1 Tbsp Cooking Oil
- 1 large Onion sliced
- 2 Tomatoes sliced
- or 1/2 cup capsicum + 1/2 cup diced pineapple
Seasoning for pork
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp oyster sauce
- 1 Tbsp wine/OX
- 1 Tbsp sesames oil
Batter
- 1/2 cup Self-raising flour
- 1/2 cup Unsweetened Almond Coconut milk
- 1/2 Tbsp Soya sauce
- 1/2 tsp pepper
Sauce
- 1 Tbsp Ketchup
- 1 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 tsp Corn flour
- 1/2 cup Chicken stock
- Oil for deep frying pork
Instructions
- Season the pork with the seasoning, set aside.
- Combine all ingredients of the batter and stir into a paste, pour that over the pork.
- Deep fry the pork. Reserve.
- Mix the ingredients of the sauce in a bowl.
- Heat oil to medium heat and fry the onions.
- Pour sauce over sweated onions.
- When it comes to a boil and thickened, add the tomatoes and the pork.
- Best served with steamed jasmine rice.
