Ingredients

• 500g pork fillet
• 1 tablespoon white wine
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil

For the batter:
• 5 tablespoons cornflour
• 1/2 teaspoon baking power
• 2 eggs
• sunflower oil for frying

For the sauce:
• 200ml water or stock
• 2 tablespoons light soy sauce
• 2 tablespoons apple vinegar
• 4 tablespoons tomato ketchup
• 2 tablespoons caster sugar
• 1/2 teaspoon salt
• 1 green pepper
• 2 thick slices pineapple
• 2 medium carrots
• salt and pepper
• 2 tablespoons cornflour in 50ml water or stock

Instructions

1. Place the soy sauce, white wine and sesame oil in a large bowl.
2. Add the salt.
3. Cut the pork into bite size pieces and marinate in the soy sauce mix.
4. Cover with cling film and leave in the fridge for a few hours or overnight.
5. Mix the eggs with the baking powder and the cornflour.
6. Season with salt and pepper.
7. If the mixture is too stiff add a couple of tablespoons of water.
8. Fill a wok with sunflower oil. You will need quite a lot as the pork pieces need to be deep fried. Heat the oil on moderate temperature.
9. Place the marinated pork pieces in the cornflour batter a little at a time.
10. Shake the batter off the pork pieces and gently lower them into the hot oil.
11. When they are golden brown remove from the oil and place on kitchen towel to remove excessive oil.

To make the sauce
1. Chop up the pineapple, carrots and green peppers into bite size pieces.

2. Place the stock, soy sauce, sugar, salt, sesame oil, apple vinegar and ketchup into a wok and bring to boil Add the peppers, carrots and pineapple pieces.
3. Stir on gentle heat.
4. Mix the cornflour with the rest of the stock and as soon as the sauce starts to bubble add the cornflour mixture little by little, stirring at the same time to thicken the sauce. Keep stirring until it thickens.

5. Add the pork and mix well for a minute. Serve with a bowl of steamed rice or some vegetable noodles.

Notes

https://leahogg.com/2018/03/03/bings-sweet-and-sour-pork/

Copyright Lea Hogg 2018