I experimented last Saturday and cooked Sweet and Sour Pork for my family.
Tricia suggested I use the custard powder I bought in Unimart.
It is usually used for fillings of pastries but I used it to marinate the pork.
They absolutely loved it. My Ate has been bugging me to post the recipe so I am typing it now.
Sweet and Sour Pork With Custard Powder
Sweet and Sour Pork
1 K. Pork cutlet, 2x2
1/2 t. Baking soda
2 t. Salt
1 t. MSG
2 T. Water
1/3 C. Lion custard powder
2 C. Cooking oil
1/4 C. Cooking oil (the oil that was used for frying the pork)
1 red onion, cut into medium sized square
1 red pepper, cut as big as the onion
1 green pepper, cut as big as the onions
1 small can pineapple chunks, drained but reserve the juice for the sauce.
Sweet and sour sauce
Combine in a bowl the following:
Pork, baking soda, salt, MSG, water and eggs.
Then add the custard powder. Marinate for at least an hour.
Deep fry about 6 pieces at a time until crunchy. About 2 minutes. Drain and set aside.
Sweet and Sour Sauce
3/4 C. reserved pineapple juice and water
2/3 C. white sugar
1 T. Datu Puti vinegar
2 T. Jufran ketchup
3 T. cornstarch diluted in 3 T. water
Combine all the ingredients in a sauce pan except the cornstarch.
When it boils and sugar has melted, add the cornstarch slurry. Stir until thick. Set aside.
In a wok, heat the leftover 1/4 C. oil until smoking hot. Add the onions, red and green pepper all at the same time. Saute for a few seconds.
Add the sauce and let it boil.
Then add the fried pork cutlet. Toss the meat around until well coated.
Transfer on a platter and garnish with pineapple chunks.