Sweet and Sour Pork

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 Print Recipe Ingredients  Pork250 g Boneless Spare Ribs or Belly Pork diced to 1.5 cm cubes1 Tbsp Cooking Oil1 large Onion sliced2 Tomatoes slicedor 1/2 cup capsicum + 1/2 cup diced pineappleSeasoning for pork1/2 tsp salt1/2 tsp pepper1 Tbsp oyster sauce1 Tbsp wine/OX1 Tbsp sesames oilBatter1/2 cup Self-raising flour1/2 cup Unsweetened Almond Coconut milk1/2 Tbsp Soya sauce1/2 tsp pepperSauce1 Tbsp Ketchup1 Tbsp Vinegar1 Tbsp Sugar1 tsp Corn flour1/2 cup Chicken stockOil 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.