Appon's Thai Food Recipes

« Rambutans ( Ngor ) | Main | Sweet Chicken on a Fried Ginger Bed ( Gai Wan Noon Rung ) »

Sweet and Sour Pork in Batter ( Mu Chup Bang Pad Peaw Wan )


The traditional Chinese favorite, that you see in many different countries, is in Thailand too. The pork is fried in batter to make it crunchy, but also because pork is expensive and batter is cheap! When I make this, I add Rosdee to the batter, this is a pork seasoning powder, similar to a stock cube in powder form. It helps bring out the pork flavours but is not essential.

Ingredients Sauce

2 Tablespoons Light Soy Sauce
2 Tablespoons Sugar
2 Tablespoons Ketchup
1 Tablespoon Vinegar
40 ml Pineapple Juice (or the liquid from a tin of pineapple slices)
1 Tablespoon Cornflour
Green & Red Peppers
Tinned Pineapple

Ingredients Pork

100 gms Pork Loin
100 gms Flour
50 gms Cornflour
1 tsp Rosdee Powder
100 ml Water
1 tsp Baking Powder
1 Small Egg
1 Tablespoon Oil
Pinch of Salt
Oil for deep frying

1. Make the batter by mixing all the batter ingredients together except for the pork. When adding the water add it slowly and mix it in. You want a thick sticky batter, so adjust the water to give you the correct texture.
2. Leave the batter to rest for 15 minutes, the baking powder needs time to make bubbles.
3. Slice the pork into small thin strips. Not too large, it needs to cook quickly.
4. Mix the pork into the batter.
5. Heat the oil to 180 degrees celsius (medium), drop the pork into the oil and fry until golden. Split one to make sure the pork inside is cooked.
6. For the sauce:
7. Clean and chop all vegetables and stirfry with tablespoon of oil. The vegetables should be crisp, they only need fried for a minute in a hot pan.
8. Add light soy sauce, sugar, vinegar, pineapple juice and bring the sauce and vegetables to the boil.
9. Mix the cornflour with a little water, and stir into the sauce, simmer and stir to thicken the sauce.
10. Pour over the fried pork pieces.

Content Copyright 2004-2015 All rights reserved.


This page contains a single entry from the blog posted on January 25, 2009 11:05 PM.

The previous post in this blog was Rambutans ( Ngor ).

The next post in this blog is Sweet Chicken on a Fried Ginger Bed ( Gai Wan Noon Rung ).

Many more can be found on the main index page or by looking through the archives.