Here's Idol sa Kusina Recipe for Episode 70 / Nov. 18 - CANTONESE SWEET and SOUR PORK



  • 1 cup all-purpose flour
  • 4 tbsp. cornstarch
  • 1½ tsp. baking powder
  • Pinch of salt
  • 1 tbsp oil
  • Water
  • 8 oz. pork fillet, cut into ½-inch cubes
  • 1 onion, sliced
  • 1 green pepper, seeded, cored and sliced
  • 1 small can pineapple chunks, juice reserved
  • Oil for frying

For Sweet and Sour Sauce

  • 2 tbsp. cornstarch
  • ½ cup light brown sugar
  • Pinch of salt
  • ½ cup cider vinegar or rice vinegar
  • 1 clove garlic, crushed
  • 1 tsp. fresh ginger, grated
  • 6 tbsp. tomato catsup
  • 6 tbsp. reserved pineapple juice


  • 1. To prepare the batter, sift the flour, cornstarch, baking powder and salt into a bowl. Make a well in the center and add the oil and enough water to make a thick, smooth batter. Using a wooden spoon, stir the ingredients in the well, gradually incorporating flour from the outside, and beat until smooth.
  • 2. Heat enough oil in a wok to deep-fry the pork. Dip the pork cubes one at a time into the batter and drop into the hot oil. Fry 4-5 pieces of pork at a time and remove them with a draining spoon to paper towels. Continue until all the pork is fried.
  • 3. Pour off most of the oil from the wok and add the sliced onion, pepper and pineapple. Cook over high heat for 1-2 minutes. Remove and set aside.
  • 4. Mix all sauce ingredients together and pour into the wok. Bring slowly to a boil, stirring continuously until thickened. Allow to simmer for about 1-2 minutes or until completely clear.
  • 5. Add the vegetables, pineapple and pork cubes to the sauce and stir to coat completely. Reheat for 1-2 minutes and serve immediately.


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