Cantonese Style Pork

Category: Meat dishes

Kitchen: chinese

Ingredients
pork	300 gr.
tomato	2 pcs.
onion	1/2 head
ketchup	1.5 tbsp. l.
Brown sugar	1 tbsp. l.
garlic	3 cloves
water	1/4 Art.
frying oil	1 tbsp. l.
marinade:
soy sauce	2.5 tsp
white sugar	1/2 tsp
egg white	1 PC.
grated ginger (I have powder)	2 tsp
rice flour	1/2 tsp
pepper	pinch
sauce:
soy sauce	1 tsp
rice flour	2 tsp
water	2 tbsp. l.

Cooking method

After seeing this recipe, I thought that the canton is somewhere in Italy, I won over that there were tomatoes in the composition, but on reflection I began to doubt that Italians cook with rice flour. It turns out this dish is completely from the "other side"
Cantonese cuisine comes from Canton (Guangzhou province) in the south of China. Of all the regions in China, Cantonese cuisine is best known outside of China, and a "Chinese restaurant" in Western countries is likely to serve Cantonese cuisine or adapted Cantonese. Cantonese dishes are rarely spicy with chili, unlike Sichuan cuisine.
There is a Cantonese saying: "Any animal whose back is turned to the sky can be eaten." Cantonese cuisine includes almost every edible food - snails, snakes, insects, worms, chicken legs, duck tongues, offal - but pork, beef and chicken are the most common.
Various cooking techniques are used, but steaming, quick-frying, and deep-frying are the most popular restaurant techniques as they take less time and are in line with the Chinese culinary philosophy of preserving flavor and freshest food. 🔗
1. Cut the pork into large pieces. We put it in a bag and beat it with a hammer
2. Mix the ingredients for the marinade and then add the pork pieces.
We do not have rice flour in our stores, so I ground the rice in a coffee grinder and used it in the recipe.
3. Put the marinate in the refrigerator for 20 minutes.
4. Pour oil into the multicooker pan. Turn on the "Frying" or "Stewing" mode for 4 minutes
5. Add the pieces and fry until lightly browned, about 3-5 minutes.
6. We take out the pork and put it on a dish
7. Cut onions and garlic
8. Add another half tablespoon of oil to a saucepan and fry the onion and garlic until golden brown.
9. Cut the tomatoes into cubes and add to the garlic and onion. I have canned tomatoes
10. Pepper, salt (if you like salt), add water and bring to a boil
11. Add sugar, ketchup.
12. Turn off the program, turn on the "Extinguishing" mode. Time: 20 minutes.
13. Add pork pieces to the saucepan, close the lid and wait for the signal
Cooking the sauce:
In a small saucepan, combine all ingredients and cook until thick.
Add the sauce to the dish.
I didn't understand this sauce, it looked like porridge to me, it was tasteless. In the photo he is on the right, such a small slide, then I just mixed it with the meat. I will cook the dish next time without it!
Bon Appetit!