Kou lo yuk

ratio 1:1:1:3 tomato sugar vinegat water Prepare the batter The marinated pork is dipped into the batter before deep-frying. The batter consists of wheat flour, cornstarch, salt, and baking soda/baking powder. This batter will create a crispy coating on the pork. Ingredients (A) For the pork: 300g (2/3 pound) pork belly (or loin) 4 tsp light soy sauce Half egg white 1 tbsp cornstarch (B) For the vegetables : 60g (2 oz) cucumber 40g (1.5 oz)red Capsicum 40g (1.5 oz) green Capsicum 100g (3 oz) onion (C) For the batter: 50g (5 tbsps) wheat flour 50g (7 tbsps) cornstarch 1/4 tsp salt 1/2 tsp baking soda 90 ml (0.4 cup) water (D) For the sauce: 130g (1/2 cup) ketchup 60g (1/4 cup) Chinese plum sauce 1 tbsp lemon juice 2 tsp sugar 1 tsp salt Oil for deep frying and stir-frying