Sweet and sour pork has always been my favourite dish. The conventional sweet and sour pork recipe is to first deep fry the pork, and stir-fry the pork in a sweet and sour sauce with other ingredients like capsicum, pineapple and onion.
I have used pork ribs instead of pork (cos that's what I have in the fridge), and have chosen to bake the ribs rather than deep frying them to save some oil. Haha. I like to use whatever ingredients I have on hand, and the colourful combination of ingredients makes this one appetising and appealing dish.
Ingredients
400g pork ribs
1 red capsicum
4 medium zucchini
2 cloves garlic, finely chopped
4 tbsp tomato sauce
1 tsp sugar
Cooking oil
Water
Marinade
1 tbsp Balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp light soy sauce
2 tbsp tomato sauce
1 tsp sugar
1 tbsp rice wine
1 tbsp corn flour
Method
Wash and pat dry pork ribs. Marinate pork ribs for at least 2 hour. Pre-heat oven and baked ribs for 15 minutes at 180 C.
Cut capsicum and zucchini into small pieces. Heat oil and saute garlic till fragrant. Add capsicum, zucchini, water and seasonings. Stir fry briefly. Add pork ribs and mix all ingredients well. Thicken the sauce with corn flour if it is too watery.
Dish and serve.
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