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Buhay Pinay




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Sweet and Sour Pork

14 April 2016

400 g. half fatty pork belly
1 small green bell pepper
1 small yellow bell pepper
½ onion
3 slices of pineapple
1big red chili (optional)

For the marinade:
1tsp. cornstarch
1tsp. sugar
1tsp. light soy sauce
a pinch of ground white pepper

For the sauce:
¾ cup tomato sauce
½ cup vinegar
1 tbsp. cane sugar
1tsp. cornstarch

1.    Cut the pork belly into chunks. Add
marinade and leave it for 3 hours.
2.    Cut onion, bell peppers and pineapple into wedges.
3.    Fry marinated pork belly until golden brown. Set aside.
4.    Stir fry onion and bell peppers. Set aside.
5.    Bring the sauce into a boil on medium heat, covered.
6.    Add pork, onion and bell peppers. Stir to blend all ingredients together.
7.    Cook for 2 minutes, then add pineapple and red chili.
8.    Cover and let it simmer for another minute. Serve hot with rice.

Ang resipeng ito ay padala ni Fea Tilo ng Yuen Long

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