Sweet and sour pork

This favourite Chinese meal is fairly simple to make. Do give it a try.

Sweet and sour pork

Servings:	Serves 4
Calories per serving:	349
Ready in:	35 minutes
Prep. time:	15 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	23rd October 2012

Best recipe review Nice and sticky 4/5 Not too sweet and quite tangy NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• For the batter
• 1 tablespoon (15 ml) rice wine or dry sherry
• 1 tablespoon (15 ml) peanut oil
• 1 teaspoon curry powder
• 1 egg, beaten
• sea salt
• for the sauce
• 450g (1 lb) lean pork such as pork fillet, cubed
• 1 clove of Garlic, peeled and crushed
• 2 teaspoons (10 ml) peanut oil
• ½ green bell pepper, deseeded and chopped into cubes
• ½ red bell pepper, deseeded and chopped into cubes
• 1 small onion, peeled and roughly chopped (optional)
• 100 g (4 oz) cornflour
• 75 g (3 oz) sugar
• 50 g (2 oz) tomato ketchup
• 1 teaspoon (5 ml) sesame oil
• 1 teaspoon (5 ml) white wine vinegar
• Oil for deep-frying

Method

1. In a bowl, make a batter by whisking the sherry (or wine), oil, curry powder, beaten egg, cornflour and a pinch of salt
2. Drop the cubed pork into the batter and coat well
3. Heat the oil for deep-frying until it is smoking and then add the pork cubes a few at a time, fry for 3 minutes, remove, drain on kitchen paper and set aside.
4. Reheat the oil and fry the cubes again, a few at a time, for 2 minutes each
5. Drain and reserve
6. In a wok, heat 2 teaspoons of peanut oil and fry the peppers for 3 minutes. Fry the onion with the peppers if using
7. Add the garlic, sugar, tomato ketchup and wine vinegar until the sugar has dissolved
8. Bring to the boil, add the pork cubes
9. Stir in the sesame oil and serve

Serving suggestions

Serve hot with plain boiled rice

Variations

Add toasted (unsalted) cashew nuts at the final stage when adding the sesame oil

See also

• Sweet and sour recipes

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