Meat Recipes - Sweet and Sour Pork Recipe

Ingredients

• 45ml/3 tbsp light soy sauce

• 15ml/1 tbsp Chinese rice wine

• 15ml/1 tbsp sesame oil

• 5ml/1 tsp ground black pepper

• 500g/1 1/4lb pork loin, cut into 1cm/1/2in cubes

• 65g/9 tbsp corn flour (cornstarch)

• 1 carrot

• 1 red (bell) pepper

• 4 spring onions (scallions)

• 65g/9 tbsp plain (all-purpose) flour

• 5ml/1 tsp bicarbonate of soda (baking soda)

• sunflower oil, for deep-frying

• 10ml/2 tsp finely grated garlic

• 5ml/1 tsp finely grated fresh root ginger

• 60ml/4 tbsp tomato ketchup

• 30ml/2 tbsp sugar

• 15ml/1 tbsp rice vinegar

• 15ml/1 tbsp corn flour (cornstarch) blended with 120ml/1/2 cup water

Serves 4

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Method:

1. In a large mixing bowl, combine 15ml/1 tbsp 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.

2. Meanwhile, cut the carrots, pepper and spring onions in shreds, and set aside.

3. Combine the corn flour, plain flour and bicarbonate of soda in a bowl. Add a pinch of salt and mix in 150ml/2/3 cup cold water to make a thick batter. Add the pork and mix well.

4. Separate the pork cubes and deep-fry them, in batches in hot oil, for 1-2 minutes, or until golden. Drain on kitchen paper.

5. Mix the garlic, ginger, tomato ketchup, sugar, the remaining soy sauce, rice vinegar and corn flour mixture in  small pan. Stir over a medium heat for 2-3 minutes, until thickened. Add the carrot, red pepper and spring onions, stir and remove from the heat.

6. Reheat the deep-frying oil and then re-fry the pork pieces in batches for 1-2 minutes, until golden and crisp.

7. Drain and add to the sauce and toss to mix well. Serve solo or with egg-fried rice or noodles.

Note: This is a modern Chinese classic. The delicate flavor of pork combines beautifully with the tangy flavor of this easy-to-make sweet and sour sauce. Serve this dish very simply, accompanied by plain boiled rice and steamed Asian greens.