Sweet and sour pork: Difference between revisions
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====Best recipe review==== | |||
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''<span class="reviewTitle">Nice and sticky</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">Not too sweet and quite tangy</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/pork|#pork]] [[Special:Search/batter|#batter]] [[Special:Search/sesameoil|#sesameoil]] [[Special:Search/peanutoil|#peanutoil]] [[Special:Search/fry|#fry]] [[Special:Search/sweetandsourpork|#sweetandsourpork]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/egg|#egg]] [[Special:Search/garlic|#garlic]] [[Special:Search/onion|#onion]] [[Special:Search/tomatoketchup|#tomatoketchup]] | ||
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Latest revision as of 17:58, 3 January 2022
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 reviewNice and sticky 4/5 Not too sweet and quite tangy |
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
- In a bowl, make a batter by whisking the sherry (or wine), oil, curry powder, beaten egg, cornflour and a pinch of salt
- Drop the cubed pork into the batter and coat well
- 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.
- Reheat the oil and fry the cubes again, a few at a time, for 2 minutes each
- Drain and reserve
- In a wok, heat 2 teaspoons of peanut oil and fry the peppers for 3 minutes. Fry the onion with the peppers if using
- Add the garlic, sugar, tomato ketchup and wine vinegar until the sugar has dissolved
- Bring to the boil, add the pork cubes
- 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
Chef's notes
See also
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