Sweet and Sour Pork 咕咾肉
Main Ingredients:
400 g pork belly slices
cooking oil, as needed (see tips)
Supporting Ingredients:
½ onion, cut into chunks
½ red bell pepper, cut into chunks
½ green bell pepper, cut into chunks
100 g pineapple, cut into chunks
potato starch, for coating
20g cooking oil
Marinade Ingredients:
1 egg
½ tsp salt
⅔ tsp sugar
½ tbsp cooking wine
3 tbsp water
1 tbsp custard powder
1 tbsp potato starch
Sauce Ingredients:
5 tbsp ketchup
1 tbsp plum sauce
1½ tbsp sugar
¼ tsp salt
1 tbsp white vinegar
120 ml water
1 tsp potato starch
Preparation:
1. Cut pork belly slices into approx. 8cm size. In a large bowl, add the pork belly slices and all marinade ingredients, mix well and marinate for approx. 30 minutes.
2. Roll each piece of marinated pork belly in potato starch, then gently squeeze into small ball shapes. Set aside.
3. Mix all sauce ingredients in a small bowl, stir well and set aside.
Cooking Steps:
1. Pour oil into the inner pot, select “Deep Fry” mode, set temperature and time at 150°C; 30 minutes, start heating the oil. (see tips)
2. Gently add the reserved shaped pork belly balls into the hot oil (batch by batch) and deep-fry for approx. 15 minutes until light golden (see tips). Remove the fried pork belly balls and set aside.
3. Select “Deep Fry” mode again with the oil remain in the same pot, remain the default settings at 180°c; 30 minutes, start heating the oil. Return the fried pork belly balls back to the hot oil again, continue to deep-fry for approx. 3 minutes until golden and crispy. Remove and drain excess oil. Clean the inner pot.
4. Insert a clean inner pot, select “Cooker” mode, set temperature and time at 180°C, 10 minutes. Pour 20g of oil into the inner pot and start heating for approx.1 minute. Add onions, bell peppers and pineapple chunks, stir fry for approx. 1 minute.
5. Add the prepared sauce and cook for approx. 1 minute until thickened. Add fried pork belly balls, stir-fry quickly for approx. 30 seconds. Transfer to a serving plate and serve hot.
Tips:
– If desired, you may insert the frying basket to the inner pot before frying.
– If the preset frying time is insufficient, you can extend the time asneeded.
– Repeat the same steps for the remaining pork belly balls.
主要材料：
400 克 五花肉薄片
适量 食用油（参考贴士）
辅助材料：
半粒 洋葱；切块
半粒 红灯笼椒；切块
半粒 青灯笼椒；切块
100 克 黄梨；切块
适量 马铃薯淀粉；裹粉用
20克 食油
腌制材料：
1 粒 鸡蛋
½ 茶匙 盐
⅔ 茶匙 白糖
½ 汤匙 料酒
3 汤匙 清水
1 汤匙 蛋黄粉
1 汤匙 马铃薯淀粉
酱汁材料：
5 汤匙 番茄酱
1 汤匙 酸梅酱
1½ 汤匙 白糖
¼ 茶匙 盐
1 汤匙 白醋
120 毫升 清水
1 茶匙 马铃薯粉
事前准备：
1. 将五花肉片切成约8公分片状。在一个碗中，加入五花肉片和所有腌制材料，搅拌均匀，放置一旁腌制约 30 分钟。
2.将腌好的五花肉片卷起，放入马铃薯淀粉中滚一滚，再轻轻捏成小球状，备用。
3.在一个小碗中，将所有酱汁材料混合搅拌均匀，备用。
做法：
1. 将油倒入内锅中，选择“Deep Fry”模式，设定温度和时间为150°C; 30分钟，开始热油。（参考贴士）
2. 将整型好的肉丸轻轻地放入热油中（分批），油炸约15分钟至呈浅金黄色（参考贴士），将炸好的肉丸捞起，备用。
3. 将热油保留在内锅中，重新选择“Deep Fry”模式，保留预设设置为180°C；30分钟，开始热油。再次将肉丸放回热油中，继续油炸约3分钟直至表面呈金黄酥脆，取出沥干多余的油，备用。清洁内锅。
4. 置入干净的内锅，选择“Cooker”模式，设定温度和时间为180°C；10分钟。将20克油倒入内锅中，开始加热约1分钟。加入洋葱、青红椒和黄梨块，翻炒约1分钟。
5. 加入备用的酱汁烹煮约1分钟至浓稠。加入油炸好的肉丸，快速翻炒约30秒，即可取出装盘。趁热享用。
贴士：
– 若有需要，您可以选择将炸篮置入内锅中再进行油炸。
– 若油炸过程中所设定的时限不足够，可随时增加时间。
– 对剩余的肉丸重复相同的步骤。
