Recipe: Sweet and Sour Pork
Sweet and sour pork is a Chinese inspired dish made with juicy pieces of pork tenderloin, bell peppers, onion and pineapple particularly popular in westernised Cantonese cuisine and may be found all over the world.
Serves 1-2 people
150-200g lean pork shoulder
3-4 tbsp Vinegar
1 tsp salt
1-2 tablespoon cornflour
oil for deep-frying
for the sweet and sour sauce:
1 slice pineapple
1 green pepper
1 stem of celery
1 tablespoon oil
1 tablespoon tomato purée
2 tablespoons wine vinegar
60 ml tablespoons orange juice
2-3 tablespoons soy sauce
1 tablespoon sugar
2 teaspoon cornflour mixed with 80 ml of water
1 Spring onion finely cut crosswise
- Cut the pork into 2cm pieces, sprinkle with vinegar and salt and leave for 30 minutes.
- Cut vegetables into Julienne.
- Drain excess liquid from the meat and toss it through the cornflour. Shake off any excess flour.
- Heat the oil in a pan to about 175 degrees.
- Deep-fry the pork for 3-4 minutes in the oil until crispy. Leave on absorbent paper afterwards.
- On a another medium warm pan, sauté the vegetables in oil for 1-2 minutes.
- Add tomato puree and cook for another minute
- Add vinegar, orange juice, soy and sugar and bring it to a simmer.
- Then add the slurry of water and corn flour and cook to thicken the sauce.
- Season with salt and adjust the sweet and sour balance if needed with sugar and/or vinegar.
- Add the meat and stir it all together.
- Garnish with spring onion.
- Serve with rice.