Sweet & Sour Pork

My favorite dish and a must have if I eat have zhi char for dinner!
My own opinion? It's a dish that requires alot of effort in preparation but the end result? Worth it..

I adapted this recipe from RasaMalaysia but as usual I will modify here and there according to my own taste bud. :)

Sweet & Sour Pork

500g pork (I used pork muscle with a little bit of fats) - cut into bite sized pieces
1/2 yellow capsicum - cut into small pieces
1 tomato - cut into small pieces, preferably same size as the capsicum
1/2 cucumber - optional
1/2 onion - optional
1 clove of garlic
Oil for frying

A
1 teaspoon soy sauce
1/2 tsp corn flour
1/2 tsp rice wine (I used Hua Tiao wine)

B
1/2 egg
Corn flour

C
1 1/2 tbsp tomato ketchup
1 tsp plum sauce
1/8 tsp Chinese rice vinegar
1/2 tsp Lea & Perrins Worchestire sauce
1 tsp oyster sauce
1 tsp corn flour
1 tsp sugar
Water

How?
- Marinade pork with A for at least 30 minutes but longer will taste better
- Mix C together. This is the sweet & sour sauce. Set aside
- Heat oil using HC pan. I use enough oil for frying
- Take a piece of the marindated pork, dip in egg mixture and then coat with corn flour.
- Deep fry until pork turn golden-brown and is cooked.
- Dish out & drain the oil completely using paper towels
- Leaving a tablespoon of oil on the pan, add in chopped garlic and stir-fry until light brown.
- Throw in capsicums, onions and cucumbers. Continue stir-frying until you smell the peppery aroma.
- Pour in C. Bring to boil. The sauce will thicken
- Once it is thicken, transfer deep-fried pork back to the pan and give it a quick toss so that all the pork pieces are well covered.
- Garnish with chopped scallions.
- Serve hot with rice

Verdict?
It was good, the pork was crispy but I would want to scald it with hot water first in future because I can still taste the porky smell.
Would I do this dish again? Maybe but not so soon cos deep frying is really not my option and I had to clean up the kitchen big time after that.