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Sweet and Sour Pork and Chicken
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| Ingredients: | |
| 1/2 | pork, pre-boiled, drained, cut into cubes |
| 2 | chicken breast, de-boned, cut into cubes |
| 3 small | size onion, quartered |
| 1 small | size green bell pepper |
| 1 small | size red bell pepper |
| 1 small | bundle kinchay, trimmed, chopped |
| 1 small can | pineapple chunks, reserve syrup |
| 1/2 head | garlic, chopped |
| 1 cup | tomato sauce |
| 1 tbsp | vinegar |
| 1/2 teaspoon | Worcestershire sauce |
| 1 tbsp | oyster sauce |
| 1 tbsp | sugar |
| 1 tbsp | soy sauce |
| cooking oil | |
| salt | |
| Batter: | |
| 2 cup | cornstarch |
| 1/2 tsp | baking powder |
| 1 | egg, beaten |
| 1 tsp | cooking oil |
Cooking procedure:
To make the batter, mix the cornstarch and baking powder in a big bowl then add in the egg, 1/2 to 3/4 cup of water, and cooking oil to form a thick batter. Add the pork and chicken into the batter stir to so the meat pieces are evenly coated with the batter. In a wok, heat enough cooking oil for deep-frying. Deep-fry the meat pieces in batches for 2 to 3 minutes in medium heat or until they turn to golden brown. Drain on paper towels and keep aside. On same wok, remove excess oil. Now stir fry garlic until fragrant. Add in onion bell pepper and drained pineapple chunks and kinchay, stir-fry for 1 to 2 minutes, remove from wok and keep aside. On same wok pour 1 cup of broth from boiling the pork, stir in reserved pineapple syrup, tomato sauce, vinegar, Worcestershire sauce, oyster sauce and sugar, bring to a boil and simmer for 2-3 minutes. Season with salt to taste. Now add in the fried meats and vegetables in to the wok, stir cook for about half a minute. Remove wok and transfer in a serving platter.
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