Sweet and Sour Pork

Name: Sweet and Sour Pork
Cook time: 30 min
Total time: 30 min
Cuisine: Chinese, Asian
Ingredients: 2 pork fillets, trimmed and cut into 3cm chunks; Sunflower or vegetable oil, for deep-frying; 1 tablespoon of light soy sauce; 2 tablespoons of shaoxing rice wine or dry sherry; 1 garlic clove, grated; Thumb-sized piece of ginger, grated; 50g of cornflour; Half a teaspoon of salt; 1 teaspoon of ground white pepper; 2 teaspoon of celery salt; 2 teaspoon of caster sugar; 1 tablespoon of sunflower oil; 2 garlic cloves, finely chopped; Thumb-sized piece ginger, chopped; 1 green or red pepper, roughly chopped; 2 tablespoons of tomato ketchup; 4 tablespoons of rice vinegar; 1 teaspoon of sesame oil; 2 tablespoon of light soy sauce; 1 tablespoon of soft brown sugar; 300g can of pineapple chunks; 1 tablespoon of sesame seeds; 100g of rice flour; 100g of cornflour; 1 teaspoon of baking powder

3 steps

Cook:30min

This sweet and sour pork dish is super light yet deliciously hearty, especially if you are pairing it with a yummy and filling starchy dish, like brown rice or noodles! You can substitute the pork for chicken too.

Updated at: Thu, 17 Aug 2023 11:32:29 GMT

Ingredients

2 servings

2pork fillets

trimmed and cut into 3cm chunks

sunflower oil

vegetable, for deep-frying

Instructions

Step 1

Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hour ahead.

Step 2

To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.

Step 3

Heat the oil in a deep-fat fryer, large saucepan or a wok to 180°C or until a drop of batter sizzles and browns in 20 seconds. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.