Chinese Sweet and Sour Pork

Chinese Sweet and Sour Pork

Recipe only

This Chinese sweet and Sour pork recipe when done correctly is such a classic. Forget about the cheap take-away dish! Make it from scratch at home and I'm sure you will enjoy the difference.

The classic ingredients of rice wine, soy sauce and sesame oil will give this dish its flavor.

INGREDIENTS

 450 g pork fillet, cut into cubes

1 tablespoon rice wine

1 tablespoon soy sauce

2 tablespoons sesame oil

1 egg lightly beaten

3 tablespoons cornflour

oil for deep frying

Sauce

1 carrot, sliced diagonally

150 ml homemade chicken stock

1 tablespoon light soy sauce

2 tablespoons dark soy sauce

2 tablespoons sesame oil

4 tablespoons rice vinegar

1 tablespoon caster sugar

2 tablespoons tomato sauce

2 tablespoons cornflour

1 red capsicum, chopped into small pieces

4 spring onions, chopped into 1 cm lengths

Chopped, fresh coriander for garnish

METHOD

1. Put the pork in a bowl with the wine, soy sauce and sesame oil and marinate for 20 minutes. Mix together 2 tablespoons of cornflour with the egg.

2. Heat the oil in a deep pan to 180 c.

3. Put the rest of the cornflour onto a plate. Lift the pork cubes from the marinate and toss in the cornflour to coat. Then dip the pork into the egg and cornflour mixture. Coat well.

4. Cook the pork in the oil for about 5 minutes or until golden. Cook in batches.Drain the pork on kitchen paper and keep warm.

5. Blanch the carrots in boiling water for about 3 minutes to soften and then drain.

6. Put the chicken stock, light and dark soy sauce, sesame oil, rice vinegar, sugar, tomato sauce, and cornflour mixture into a pan and bring to the boil. Add the carrots capsicum and spring onion and cook through. Add the fried pork and garnish with the coriander.