Sweet and Sour Pork
lindsey wright
ingredients
- 5 oz pork tenderloin or chicken
- pinch of salt
- 1 teaspoon sesame oil
- pinch of white pepper
- 2 egg yolks
- 3 1/2 oz cornflour
- 1 garlic clove
- 3 oz green bell pepper, cut into chunks
- 1 1/2 oz red chili pepper, cut into chunks
- 1 oz scallions
- 3 oz pineapple, peeled and cut into chunks
- 1 cup sweet and sour sauce
- 1 tablespoon cornstarch
- Sweet and Sour Sauce
- 5/8 cup water
- 2 1/2 cups white vinegar
- 12 1/2 oz cane sugar
- 5 oz castor sugar
- 5/8 cup ketchup
- 5/8 cup OK fruit sauce (or Dole pineapple orange juice)
- 2 1/2 tablespoons Lea and Perrins sauce
- 1/2 juice of 1 lemon
- 1/2 red chilli
directions
- 1
Cut the pork into 2 inch cubes. Marinate with salt, sesame oil, white pepper and egg yolks for half an hour.
- 2
Meanwhile make the sweet and sour sauce. Put all the ingredients into a deep pan and bring to a boil and cook for several minutes.
- 3
Toss the marinated pork with cornflour thoroughly. Deep fry the marinated pork in hot oil until golden yellow and the chunks of meat float to the top.
- 4
Heat a wok with a little oil and add the chopped garlic, green bell pepper, red chilli, scallions and pineapple and cook for 2 minutes. Add the sweet and sour sauce and bring to a boil.
- 5
Thicken the sauce by making a paste with a spoonful of the hot sauce and cornstarch and add the paste to the sauce in the pan and cook until thickened.
- 6
Serve the deep fried pork with the sauce and rice.
Source: lindsey wright
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