Sweet & Sour Pork
There are many different styles and recipes when it comes to sweet and sour. Even in China there doesn’t seem to be “the authentic” version. This is because the recipes are so old, they have had a lot of time to evolve as it passed through the various regions and cultures. In fact, according to Clarissa Dickson Wright (one of the Two Fat Ladies), sweet and sauces were known in England since the Middle Ages.
- 250 g pork fillet cut into 2.5 cm squares, 12mm thick
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese wine
- ¼ teaspoon salt
- pinch pepper
- pinch five spice powder
- ½ cup plain flour
- 90 ml warm water
- ½ tablespoons peanut oil
- 1 egg – separated
- 2 tablespoons tomato sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar
- ½ tablespoon cornflour
- ½ onion
- 1 garlic clove – crushed
- ¼ teaspoon ginger – grated
- ¼ cup water chestnuts – sliced
- ¼ red capsicum – diced
- ¼ green capsicum – diced
- 2 tablespoons peas
- ¼ cucumber (diced)
- 100 g pineapple pieces (fresh or canned)
- Extra peanut oil for deep frying
- Mix the pork with one half a tablespoon of soy, half a tablespoon of wine, salt, pepper and five spice. Refrigerate for half an hour.
- Mix the flour and water to a smooth batter. Stir in one tablespoons of peanut oil and set aside for 30 minutes.
- Beat the egg white until stiff, then fold it into the batter.
- Heat the oil. Dip the pork pieces in the batter and deep fry a few at the time until the batter is golden. Set aside. Do not discard the oil.
- Combine half tablespoon of soy sauce, half a tablespoon of wine, tomato sauce, vinegar, sugar and 1/3 of a cup of water. Stir until sugar dissolves.
- Mix half a tablespoon of cornflour with half a tablespoon of cold water.
- Cut the half onion into four and separate the layers.
- Heat a tablespoon of peanut oil and stir fry the onion, garlic, ginger, pineapple and all the vegetables for two minutes. Add the sauce mixture and bring to the boil. Stir in the corn flour to thicken.
- Refry the pork in very hot oil for a few seconds. This will crisp the batter. Drain on absorbent paper then place on a serving dish. Pour the hot sauce over the top.
Serve with steamed rice.