my version of cantonese sweet and sour pork



Ingredients:
300g pork belly(bite size pieces)
1 large white onion(quartered)
fresh coriander leaves for garnishing
70g cornstarch

Marinating sauce:
1 egg yolk
2 tbsp sesame oil
1 tsp salt
1 tbsp 5 spice powder
1 tbsp Chinese wine

Sweet n Sour sauce:
5 tbsp tomato sauce
4 tbsp chilli sauce (i use maggi chili garlic sauce)
4 tbsp Chinese Rice Vinegar
3 tbsp sugar
50ml water
2 tbsp cornstarch

Method:
1. Marinate pork with marinating sauce for 30 mins.
2. Add 70g cornstarch to toss and coat each piece of meat.
3. Heat up wok with oil.
4. Slowly add each piece of coated pork into hot oil to fry till
dark brown and crispy.
5. Remove and drain excess oil.
6. Remove excess oil from the wok and leave 1 tbsp of cooked oil
on the wok.
7. Add half the onions to stir fry for 3 mins over medium heat.
8. Pour sweet n sour sauce in to stir and cook.
9. Cook till the sauce bubbles and thickens.
10. Pour hot sauce over the pork and the rest of the onions.
11. Garnish with coriander leaves and serve immediately