You can innovate on your standard recipe for sweet and sour dish using mango nectar. The natural sweetness of the mango allows you to do away with the delectable taste of the pork.

Ingredients

1/2 kilogram pork chops, deboned and cut into 2 inches thick
salt and pepper, to season
1 egg
2 tablespoons flour
4 tablespoons water
vegetable oil, for deep frying

Sweet and sour mango Sauce

1 can (8 ounces) mango nectar or mango juice
3 tablespoons tomato ketchup
2 tablespoons vinegar
1 1/2 tablespoons cornstarch
4 tablespoons water
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
1 small knob of ginger, peeled and sliced
1 ripe mango, diced (optional)

Procedure

* Season pork with salt and pepper. Combine egg, flour and water in a bowl. Mix the ingredients well until smooth. Dip each piece of pork in the batter. Heat oil in a pan over high heat. Add pork pieces one at a time and fry until golden brown. Drain excess oil on paper towel. Set aside.

* To make the sauce, combine mango nectar, vinegar and ketchup in a saucepan. Allow to boil once then thicken with cornstarch diluted in water. Add in peppers, onions and ginger. Stir and cook for about 2 to 3 minutes on low heat.

* Arrange cooked pork on a serving dish and pour in the sauce. Top with diced mango for extra garnish.

Serve with steamed or garlic rice. Happy eating!

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