Sweet and sour pork
100g pork loin
2 tbsp corn flour
1 egg, beaten
6-10 pieces of bell peppers (red, yellow and green), chopped
4-5 pineapple cubes
1/2 a cucumber, cut into cubes
2 tbsp sweet and sour sauce
1 layer of an onion, chopped in 4-5 pieces
2 lychees, peeled and deseeded
1 tbsp pomegranate seeds (to garnish)
2 tbsp vegetable oil
200ml vegetable oil (for frying)
Salt and pepper to taste
Flatten pork loin with a meat cleaver and chop into bite-sized pieces. Marinate with salt and pepper. Coat with 1 tbsp of beaten egg and then with 1 tbsp of corn flour. Keep aside for 20 minutes.
Heat the vegetable oil in a wok and deep-fry the pork in it until crispy.
Take a fresh wok add 1 tbsp of oil and sauté the onion and bell peppers. Keep aside. In a clean wok, sauté the lychees, cucumber and pineapple in 1 tbsp of oil. To this, add the sweet and sour sauce, and mix well. Use the remaining corn flour to thicken the gravy.
Add the fried pork and sautéed vegetables to the mixture. Toss well in the gravy for 2 minutes on a low flame.
Serve topped with pomegranate seeds.
A meal for two at Chao Bella, Crowne Plaza Today, Plot No. 1, Community Centre, Okhla Phase-l, New Delhi, costs Rs3,000, inclusive of taxes and soft drinks. For reservations, call 011-46462000.