Ko Lo Yok (Sweet and Sour Pork)

(Serving size: 2 - 3 pax)

 

Ingredients:
1. 300g of pork loin/ pork belly (without skin)
2. 1 cucumber
3. 1 Red Onion
4. 1 yellow capsium (also known as lantern chilli)
5. 1 fresh tomato
6. 1 slice of pineapple
7. 3 cloves of garlic
8. Some wheat flour or corn flour for fryingPreparation (1-2 hours):


For Marination (A):
1. 1/2 to 3/4 tsp of white ground pepper powder
2. 1/2 to 3/4 tsp of salt
3. 1/2 to 3/4 tbsp of light soya sauce
4. a dash of 5 spices powder

Depending on your preference, you may choose to marinate with 1/2 or 3/4 as indicated above or even less. Personally, even with 1/2 tsp I find the marinated meat a tack salty still. But for some, it could be just ok, and there maybe others would prefer saltier. So, adjust accordingly to suit your palate.

Sauce (B):1. 1 tbsp of chilli sauce
2. 3 tbsp of tomato sauce (Tomato Ketchup)
3. 1 tsp of sugar
4. 1 tsp of white vinegar (optional)
5. 1 cup of water
6. Some corn flour (to thicken the sauce)

 

Preparation:

1. Cut the pork pork loin into small cube size. Mix all the marinade ingredients (A) with the pork loin and marinade for 1 to 2 hours before actual cooking. (I use loin meat without skin/fat as a healthier option; it may taste a little drier)
2. Chop the garlic.
3. Cut the onion, tomato, capscium, pineapple and cucumber into small cube size.
4. Mix all the sauce ingredient (B) together.

Steps 2 -4 can be prepared just before cooking.

        

 

Cooking:

1. Coat the marinated meat with some wheat or corn flour. Make sure the flour is able to stick on the meat well and have a "dry" feeling to the meat.
   If the flour cannot stick on the meat, dip the meat into some stirred egg before coating with flour. (the egg mixture will help hold the flour well)
2. Heat up the oil (for deep-fry). Make sure the oil is hot. Deep fry the meat until cook and put aside.
3. Remove the excess oil and heat up a little oil (this time is to cook the rest of the ingredients and sauce hence use oil sparingly)
4. Put in garlic, tomato, capscium, onion, cucumber, pineapple and stir-fry till fragrant.
5. Turn down the fire (small fire) and put in the sauce mixture (B). Bring it to boil. If the mixture is not thick enough, add a little corn flour to thicken the sauce and keep stirring till you get the right texture (use corn flour sparingly as too much flour will thicken the sauce excessively).
6. Pour the sauce over the fried pork loin. Serve immediately.

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Healthier Option Using Philips Air Fryer To Deep Fry Pork Loin:

You may use the Philips Air Fryer to "deep fry" the marinated pork loin as well. If using Philips Air Fryer, you need not coat the meat with flour.

First, pre-heat the Air Fryer for 5 mins at 200°C.
Thereafter, place the meat cube into the air fryer basket and air fry them for 3 mins at 200°C.
Open, turn over the meat, and air fry for another 1 minute at 200°C.

Note: the meat will not have the "deep-fried look" as you would get when you deep fry with oil but the taste is not affected.