SWEET AND SOUR PORK

INGREDIENTS:

Set A:
1/2 kg. pork kasim
1 Tbsp. fish sauce
1/4 tsp. ground black pepper

Set B:
1 egg
1/2 cup potato starch
1 cup UFC Hapi Fiesta Vegetable Oil

Set C:
1 pc. green or red bell pepper, medium-diced
1 pc. white onion, medium-diced
1/2 cup pineapple chunks

Set D:
1 bottle (340 grams) UFC Sweet Chili Sauce
1 tsp. fish sauce
1 Tbsp. sesame oil

Set E:
1 stalk onion leek, cut into strips
1/2 pc. cucumber, skin on, cut into strips
1/2 pc. carrot, cut into strips
1 pc. red chili, cut into strips

PROCEDURE:

A. Remove the skin from the pork, but leave the fat on. Slice into 2-cm. long and 1-cm. wide pieces.

B. Add fish sauce, ground black pepper, egg and potato starch. Deep-fry in hot oil until golden brown and crispy.

C. Stir bell pepper, onion and pineapple chunks. Set aside.

D. Simultaneously, prepare sauce. In a pan, mix together UFC Sweet Chili Sauce and fish sauce. Bring to a full boil quickly to intensify the flavors.

E. Add fried pork pieces, bell pepper, onion and pineapple chunks. Toss to coat well. Drizzle with sesame oil.

F. Garnish with julienned vegetables.

G. For added zing, try to spike it up with a few dashes of UFC Hot Sauce.

Cherizza Canlaz's Notes:
"I found UFC Sweet Chili Sauce, used it, and, voila!, I had an instant sweet-sour sauce."

Contributed by
Cherizza Canlaz

Since I arrived in Australia, I have always been craving for dishes that I grew up with, and this recipe is one of them. Since life here in Australia is so fast-paced, I had to find ways to make cooking faster and easier for myself. Good thing there is an Asian grocery nearby that sells UFC products. I found UFC Sweet Chili Sauce, used it, and, voila!, I had an instant sweet-sour sauce.
WATCH THE COOKING VIDEO!