What I'm going to share here is not the authentic way of making Sweet and Sour Pork.
I discovered the use of Mirin in one of those Taiwanese cooking shows. The show was in their local dialect, hence I wasn't able to understand what they were talking about BUT I could recognized some of the ingredients used. ;)
When the chef bought out the bottle of Mirin, which was what I'm using too, there were so much talking about it and the tone of the host was different too. I guessed that must be his secret ingredient for that dish. ;)
Anyway, I got to experiment it myself and I used it on my pork dish. Hmm .... it's really quite good. You should try it too if you have Mirin at home.
Ingredients:
- 300g Pork, cubed
- Corn Flour
- Oil for frying
- Corn Flour Mixture, thickener
- 1/2 tablespoon Light Soy Sauce
- 1 egg, beaten
- 2/3 tablespoon Corn Flour
- Additional Corn Flour for dusting
- 5 tablespoon Mirin
- 2 tablespoon Water
- 1/3 tablespoon Brown Sugar
- 1 tablespoon Tomato Sauce
- 1 tablespoon Chili Sauce
- 1/2 - 1 tablespoon White Vinegar
- Marinate pork for at least 30 minutes.
- Heat enough oil for frying.
- Dust marinated pork with additional corn flour and fry till light brown.
- Dish and drain.
- Heat 1/2 tablespoon of oil used from frying the pork in the wok.
- Stir fry vegetables if using, for 30 seconds to 1 minutes if you prefer it less raw.
- Remove the vegetable and set aside.
- Pour in the sauce. If you are making Sweet Pork, use only tomato sauce. For Sweet and Sour Pork, use both chilli sauce and vinegar, adjusted according to your taste.
- Heat sauce till it bubbles.
- Gradually stir in the corn flour mixture.
- Return the vegetable and pork back to the sauce.
- Stir to coat well.
- Dish and serve.
Hey, thanks for sharing this. I have just gotten myself a bottle and this recipe is just for it. I think you must be right about mirin making all the difference. I find eggs taste better with them in tomagoyaki recipes too.
ReplyDeleteNever used mirin before .. can find from japanease dept stores?
ReplyDeletehoho forget authentic, this looks fantastic!
ReplyDeletewow...will do this tonite! Thanks for the dish idea :p
ReplyDeleteMay I know what is Mirin or how to pronouce in Chinese. At least, go Supermarket I know how to ask around:p
ReplyDeletehey where do i find MIRIN? how does it look like?
ReplyDeleteThanks for the recipe!! I always thought sweet & sour pork is damn messy and troublesome... but the ingredients you recommended are quite easily available without having to buy additional stuff.. so it's GREAT.
I will try it this weekend! :)
To everyone who want to know how the Mirin I use look like, please refer to http://www.tazakifoods.com/common/product_image.asp?id=312&size=l
ReplyDeleteI bought mine from NTUC. This is the more common brankd. There are other brands too. Just look the words. 本みりん on the front label or look at the back label for Hon-Mirin
Allthingspurple,
Maybe it has the right balance of it's content?
Family First,
You can buy from supermarkets too.
Mochochocolata,
Thanks.
Mummy to QiQi,
Hope you enjoy it.
Mommysam,
It's 味醂.
Ju Ann,
I bought mine from NTUC. You can have a look here ... http://www.tazakifoods.com/common/product_image.asp?id=312&size=l
The one I use ... Takara Hon-Mirin
Hope you will like it.
wah wokkingmum I really love this dish leh ... you said your way of making is not authentic but it certainly looks just like those I ordered outside... I'm drooling now hehe
ReplyDeletehi wokkingmum,
ReplyDeletei really love your recipes and have been following your blog every week.
Just as question, can you advise when you use "tablespoon" for the cornflour/brown sugar, do you mean "rounded tblsp" or "flat"?
Thanks.
It may not be authentic, but it looks great!
ReplyDeleteHi wokkingmum,
ReplyDeleteI've got a bottle of mirin expiring soon which I hope to use in this recipe.
Hi wokkingmum,
ReplyDeleteI've got a bottle of mirin expiring soon which I hope to use in this recipe.
Noobcook,
ReplyDeleteThank you. Do try it. :)
Seasons,
Thank you for your support.
When I mention tablespoon/teaspoon, I meant flat and not packed.
Gaga,
Thank you!
Delia,
Hope you enjoy it!
I think the use of mirin is definitely a good idea!!
ReplyDeleteHi WokkingMum! Your site is one of my favorite food sites. I tried this recipe at home and hubby loved it! Even I was surprised at how yummy it is. I've never been able to do a sweet and sour dish with success, but now I have no reason to order it in a restaurant anymore. Your recipe tasted better than some restos I know. What's more? I made a wok-ful yesterday for my son's birthday and our friends and family asked me where I ordered it. I simply said I made it with the help of an online friend. You're the best! =)
ReplyDeleteMycookinghut,
ReplyDeleteI think so too. :)
Gian,
Aww .... Thanks for the compliments.
I think you will be asked to prepare this dish for potluck gatherings now. :)
Hey! I was looking for a sweet and sour pork recipe and ran into your blog. Hm, I have heard of Mirin but have never used it. Maybe it's the secret ingredient that I've been missing..
ReplyDeleteHi WokkingMum,
ReplyDeleteme tried cooking for the first time and picked this dish for my hubby and he loved it! altho i didnt use mirin n substitute rice vinegar with it, i'm still quite surprised how good it tasted hee... great receipe! thanks!!
- tracy
Thanks, fourxseasons & Tracy!
ReplyDeleteI tried this sauce today. No words to describe how yummy it is!! Great job! I love it!! Thank you and God bless
ReplyDeleteHi wokkingmum, can i know which type is brown sugar? Because when i ask for brown sugar they gave me Gula Melaka. And is there any texture like fine or rough one? Please advise. Thank you
ReplyDeleteAnonymous, You are most welcome!
ReplyDeleteAnonymous, It's not Gula Melaka. It's like white sugar but in a light brown colour. I use SIS brand. http://www.fairprice.com.sg/wcsstore/FairPrice/images/catalog/fullimage/71663.jpg