Sweet & sour mandarin pork belly

Recipes / Meat

Try a new twist on an all time favourite with this delicious sweet & sour Mandarin pork belly.

Recipe «Sweet & sour mandarin pork belly» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 85g palm sugar, chopped, 1/2 cup tomato sauce, 1/4 cup rice vinegar or white vinegar, 2 tbsp Worcestershire sauce, 1 long red chilli, finely chopped , 1/4 cup water, Vegetable oil, to deep-fry, plus 1 tbsp extra, 1.2 kg Coles pork belly, rind removed, fat trimmed, cubed , 2 3/4 cup potato flour or cornflour, 1 onion, cut into wedges, 1 red capsicum, diced, 1 green capsicum, diced, 4 cm-piece ginger, cut into julienne, 2 mandarins, peeled, broken into segments, 2 spring onions, shredded, Steamed rice, to serve.

Ingredients:

  • 85g palm sugar, chopped 
  • 1/2 cup tomato sauce 
  • 1/4 cup rice vinegar or white vinegar 
  • 2 tbsp Worcestershire sauce 
  • 1 long red chilli, finely chopped 
  • 1/4 cup water 
  • Vegetable oil, to deep-fry, plus 1 tbsp extra 
  • 1.2 kg Coles pork belly, rind removed, fat trimmed, cubed 
  • 2 3/4 cup potato flour or cornflour 
  • 1 onion, cut into wedges 
  • 1 red capsicum, diced 
  • 1 green capsicum, diced 
  • 4 cm-piece ginger, cut into julienne 
  • 2 mandarins, peeled, broken into segments 
  • 2 spring onions, shredded 
  • Steamed rice, to serve 

Instructions

  1. Combine the palm sugar, tomato sauce, vinegar, Worcestershire sauce, chilli and water in a small saucepan over low heat. Simmer, stirring occasionally, until the sugar melts. Remove from heat.
  2. Heat oil in a deep fryer or large, deep saucepan over high heat. Place pork in a shallow bowl. Add egg and toss to coat. Place the potato flour in a separate bowl. Add the pork and toss to coat, shaking off any excess. Carefully cook pork, in batches, for 3-4 mins or until crisp and golden. Transfer to a plate lined with paper towel.
  3. Heat the extra 1 tablespoon oil in a wok over high heat. Add the onion, capsicum and ginger. Stir-fry for 2-3 mins or until softened slightly. Add the palm sugar mixture, pork and mandarin segments and toss to combine. Simmer for 2-3 mins or until well coated. Top with spring onion and serve with rice.