Sweet and sour pork stir fry Filipino style, well it's not too much different from the Chinese style, only difference is with the Filipino version, we are going to use some tangerines and some raw sugar for the sweet, and for the sour basic apple cider vinegar as the two star ingredients besides the pork bellies.
INGREDIENTS:
1- 8 oz. slab of pork bellies sliced thin and set aside to room temperature.
1/2 tsp. minced garlic
1/2 tsp. minced ginger
1 tbsp. vegetable oil
1/2 cup sliced mushrooms
1/2 cup sliced bell peppers
1/2 cup tangerine pieces
MARINADE (mix all ingredients in a mixing bowl, stainless steel or glass)
1/4 cup water
1/4 cup soy sauce
1 tbsp. patis fish sauce
1/2 cup of fresh squeezed tangerine juice
2 tbsp. raw sugar
1/4 cup of apple cider vinegar or more to taste
First- sprinkle some salt over the sliced pork bellies, then marinade the pork belly slices in the marinade for 20 minutes.
Directions:
1. Heat up oil in a wok or fry pan over medium high heat, then add in garlic and ginger and stir quickly to just bring out the aroma, quickly add in the pork pieces without the marinade (save marinade set aside). Fry pork until it turns color, do not over cook. Remove and set aside.
2. Return wok/pan to heat, add more oil, and cook the mushrooms, bell peppers and tangerines for about 2 minutes. Return pork to wok/pan, continue to cook for about 2 minutes. Add in the reseved marinade and cook for 1 minute.
Note: if you want the sauce to be thickened, simply add a slurry of 1 tsp. cornstarch to 3 tsp. of water, add to wok/pan until thickens.
Serve Hot with Rice. It can serve 2 to 4 people.
Belly Pork Slab
1- 8 oz. slab of pork bellies sliced thin and set aside to room temperature.
1/2 tsp. minced garlic
1/2 tsp. minced ginger
1 tbsp. vegetable oil
1/2 cup sliced mushrooms
1/2 cup sliced bell peppers
1/2 cup tangerine pieces
MARINADE (mix all ingredients in a mixing bowl, stainless steel or glass)
1/4 cup water
1/4 cup soy sauce
1 tbsp. patis fish sauce
1/2 cup of fresh squeezed tangerine juice
2 tbsp. raw sugar
1/4 cup of apple cider vinegar or more to taste
First- sprinkle some salt over the sliced pork bellies, then marinade the pork belly slices in the marinade for 20 minutes.
Directions:
1. Heat up oil in a wok or fry pan over medium high heat, then add in garlic and ginger and stir quickly to just bring out the aroma, quickly add in the pork pieces without the marinade (save marinade set aside). Fry pork until it turns color, do not over cook. Remove and set aside.
2. Return wok/pan to heat, add more oil, and cook the mushrooms, bell peppers and tangerines for about 2 minutes. Return pork to wok/pan, continue to cook for about 2 minutes. Add in the reseved marinade and cook for 1 minute.
Note: if you want the sauce to be thickened, simply add a slurry of 1 tsp. cornstarch to 3 tsp. of water, add to wok/pan until thickens.
Serve Hot with Rice. It can serve 2 to 4 people.
AD
Until next time
Ron Sambrano
©2015
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