Sweet and sour pork recipe
Pickled ginger and fresh mixed peppers bring a sweet crunch to the sauce accompanying these Hong Kong-style meaty morsels.
Ingredients
For the sauce- 250 ml water
- 2 tsp cornflour (cornstarch)
- 1 tbsp tomato purée (paste)
- 2 tbsp tomato ketchup
- 3 tbsp rice vinegar (or use white wine vinegar or cider vinegar)
- 2 tbsp sugar
- 50 g cornflour (cornstarch)
- 0.5 tsp salt
- 350 g diced lean pork
- 250 ml vegetable oil
- 150 g sliced mixed (bell) peppers
- 50 g pickled ginger
Details
- Cuisine: British-Chinese
- Recipe Type: Pork
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Combine the ingredients for the sauce in a bowl, mix well and set to one side.
- Mix the cornflour (cornstarch) and salt together in a bowl, add the diced pork and give everything a good stir to ensure the pork is evenly coated.
- Heat the oil in a wok over a high heat and fry the pork pieces for 4-5 minutes, stirring regularly to ensure even cooking and browning.
- Transfer the pork to a wire rack or a plate lined with kitchen paper, then carefully tip the excess oil from the wok into a heatproof bowl to use in another recipe (once cool, strain to remove any residue).
- Return the pork to the wok over a high heat, add the mixed peppers and pickled ginger and fry for 1 minute.
- Give the sauce mixture a quick stir, add to the wok and bring to the boil. Cook for a further 1-2 minutes to allow the sauce to thicken.
- Once the pork is fully cooked through, transfer to a serving plate. Serve the pork as it is or piled on top of rice.
This recipe is from 10-Minute Chinese Takeaway by Kwoklyn Wan (Quadrille, £16). Photography ©Sam Folan.
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