Sweet and sour pork

Sweet and sour pork

By
From
South East Asian Food

Ingredients

Quantity Ingredient
750g pork meat, half lean, half fat
2 tablespoons light soya sauce
salt
pepper
vegetable oil, for deep-frying
sprigs coriander leaf and fresh red chillies, sliced diagonally

Batter

Quantity Ingredient
10 tablespoons plain flour
1 cup water
4 drops dark soya sauce
salt
pepper

Sweet and sour sauce

Quantity Ingredient
3 tablespoons white vinegar
1 tablespoon light soya sauce
2 cups water
1/2 cup sugar, or to taste
1 tablespoon cornflour
salt
pepper
a few slices parboiled carrot, green pepper and pineapple
or 1 small can chinese pickled vegetables

Method

  1. Cut the meat into 2.5 cm cubes, season it with the light soya sauce, salt and pepper and put aside. Mix all the ingredients for the batter together in a bowl – this must be thick enough to coat the meat. Mix all the sauce ingredients except the vegetables in another bowl and put aside.
  2. Heat plenty of oil to boiling point for deep-frying. Coat the seasoned pieces of meat with the batter and drop them one by one into the boiling oil. Turn the heat down to medium and fry the meat pieces until they are dark brown. This will take about 20 minutes.
  3. In the meantime prepare the sweet and sour sauce. Heat the sauce mixture in a pan, stirring well until it boils. Add the vegetables or pickled vegetables. Add the drained pieces of fried pork to the sauce, mix well and serve, garnishing with coriander and chillies.
Tags:
SBS
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