Recipe: Sweet & Sour Pork On The Rocks

The signature dish from cantonese restaurant Kai Garden is perfectly crisp on the outside and tender within

Photo: Kai Garden

Ingredients

• 50g green pepper
• 50g red pepper
• 50g pineapple
• 300g pork meat
• 100g crispy powder

• 200g rice vinegar
• 150g sugar
• hawthorn flakes
• 50g tomato juice
• 3 pc sour plum

Method

1. Dice the green pepper, red pepper and pineapple
2. Mince the pork meat and marinate with flour, salt and sugar; roll into balls
3. Fry the meatballs in the crispy powder until they turn golden brown
4. Heat the sweet and sour sauce, diced green and red pepper and pear in a wok until slightly bubbling
5. Add pork meatballs in before quickly fishing them out again
6. Lastly use bamboo sticks to skewer green pepper, red pepper, pineapple and the meatball, place on crushed ice, and serve