SWEET AND SOUR PORK
1 min readServes 4. Preparation & cooking: 35–40 mins & marinating.
One of the most popular dishes served in Chinese restaurants and take-aways in the West. Unfortunately, it’s often spoiled by cooks who use too much tomato ketchup for the sauce.
350g (12oz) lean pork salt and pepper to taste
1 tablespoon Chinese rice wine
1 egg, beaten
2 tablespoons plain flour
oil for deep-frying
For the sauce:
1 tablespoon oil
1 small onion, cut into small cubes
½ small green pepper, cut into small cubes
1 small carrot, cut into small cubes
1 tablespoon light soy sauce
2 tablespoons soft brown sugar
3 tablespoons rice vinegar
1 tablespoon tomato sauce (ketchup or purée)
½ teaspoon chilli sauce (optional)
about 100ml (4fl oz) stock or water
1 tablespoon thin cornflour paste
Cut the pork into small bite-size cubes (about the size of a walnut), and marinate in the salt, pepper and wine for 15–20 minutes. Coat the meat withthe egg and flour, deep-fry in moderately hot oil (180°C/350°F) for about 3–4 minutes and stir it to separate the pieces. Remove and drain.
Reheat the oil and re-fry the meat for another minute or until golden brown. Remove and drain.
To make the sauce: heat the oil and add the vegetables, stir-fry for about 1 minute, then add the seasonings with the stock or water, bring to the boil and thicken with the cornflour paste. Now add the pork pieces, blending well so that each piece of the pork is coated with the sauce. Serve hot.
