Sweet and Sour Pork Recipe
 This classic Chinese-style dish, with its
stunning colors, piquant sweet and sour sauce and gloriously sticky
texture makes a tasty supper dish. Serve with fried rice and steamed Asian
greens to create an authentic Chinese meal.
Ingredients: (Serves 4)
1 carrot
1 red bell pepper
4 scallions (spring onions)
45 ml/3 tablespoons light soy sauce
15 ml/1 tablespoon Chinese rice wine
15 ml/1 tablespoon sesame oil
5 ml/1 teaspoon freshly ground black pepper
500 g/1¼ lb pork loin, cut into 1 cm/½ in
cubes
65 g/2½ oz/9 tablespoons cornstarch
(cornflour)
65 g/2½ oz/9 tablespoons plain (all-purpose)
flour
5 ml/1 teaspoon bicarbonate of soda (baking
soda)
Sunflower oil, for deep-frying
10 ml/2 teaspoon finely grated garlic
5 ml/1 teaspoon finely grated fresh root
ginger
60 ml/4 tablespoons tomato ketchup
30 ml/2 tablespoons caster (superfine) sugar
15 ml/1 tablespoon rice vinegar
15 ml/1 tablespoon cornstarch (cornflour)
blended with 120 ml/4 fl oz/½ cup water
Egg fried rice or noodles, to serve
Salt
Method:
Using a sharp knife or cleaver, chop the
carrots in half, then in slices, and then into thin shreds. Cut the pepper
into sections and shred into similar sized pieces. Cut the scallions in
half, then cut each half into shreds.
In a large mixing bowl, combine 15 ml/1
tablespoon of the soy sauce with the rice wine, sesame oil and pepper. Add
the pork and toss to mix. Cover and chill for 3-4 hours.
Combine the cornstarch, plain flour and
bicarbonate of soda in a bowl. Add a pinch of salt and mix in 150 ml/¼
pint cold water to make a thick batter. Add the pork to the batter and mix
well with your hands to coat evenly.
Fill a wok one-third full with the sunflower
oil and heat to 180ºC/350ºF or until a cube of bread browns in 45 seconds.
Separate the pork cubes and deep-fry them, in batches, for 1-2 minutes, or
until golden. Remove and drain on kitchen paper.
Mix together the garlic, ginger, tomato
ketchup, sugar, the remaining soy sauce, rice vinegar and cornstarch
mixture. Place a small pan over a medium heat. Add the mixture and heat
for 2-3 minutes, until thickened. Add the carrot, red pepper and
scallions, stir and remove from the heat.
Reheat the deep-frying oil in the wok to
180ºC/350ºF and then re-fry the pork pieces in batches for 1-2 minutes,
until golden and crisp. Drain and add to the sauce and toss to mix well.
Serve with egg-fried rice or noodles.
Happy Cooking,
Carol |
