Deep fried pork
Sweet and Sour Pork
Sunflower oil or ground nut oil
450g pork fillet – cut into cubes
1 tablespoon rice vinegar or dry sherry
1 tablespoon soy sauce
2 cloves of crushed garlic
1 tablespoon sifted plain flour
2 tablespoons cornflour, plus a little for dusting
1 lightly beaten medium egg
1 red and 1 yellow pepper – quartered and deseeded
1 bunch spring onions – trimmed and sliced
225g can bamboo shoots – drained
227g can unsweetened pineapple chunks in juice – drain, but keep the juice
FOR THE SWEET AND SOUR SAUCE:
2 tablespoons cornflour
4 tablespoons soft brown sugar
2 tablespoons soy sauce
6 tablespoons rice or white wine vinegar
2 tablespoons tomato ketchup
1. Put the pork into a bowl and add the rice vinegar or sherry, soy sauce and garlic. Leave to marinate for 20 minutes.
2. Heat up a deep saucepan – we used the Prestige 20cm saucepan – two thirds full with the sunflower or ground nut oil. It’s essential that you keep an eye on it at all times, so that it doesn’t over-heat.
3. Meanwhile, make the sweet and sour sauce by adding the cornflour to the water and mixing well before pouring into a saucepan. Add the rest of the sweet and sour sauce ingredients and cook until the sauce has thickened.
4. Next, make the batter for the pork by mixing both the plain flour and cornflour together in a bowl.
5. Add the egg and beat well. Remove the pork from the marinade, place on a plate and dust with the extra cornflour. Add 1 tablespoon of the marinade to the batter. Dip the pork in the batter, remove any excess and then deep fry in the hot oil in a couple of batches. Keep the deep fried pork warm.
6. Heat a wok with 1 tablespoon of oil and then stir fry the pepper and spring onions for a couple of minutes. Add the bamboo shoots and the pineapple chunks and heat through.
7. Now add the sweet and sour sauce and the pineapple juice to the wok and stir well before mixing in the warm pork and serving with stir fried rice.