Sweet and Sour Pork
Over a year ago
4,511 views
Ingredients
Accompaniment
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Method
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1
cut the pork into 2-3cm cubes and mix it with the egg, 75g of the cornflour and 2 tsp of water. Stir to coat all the pieces.
Heat the oil in a wok and stir fry the onion for 1 minute. Add the pepper and spring onion and cook for one minute. Add the pickles and toss to combine. Add the rice vinegar, sugar and tomato sauce and stir over a low heat until the sugar dissolves, bring to the boil then simmer for 3 minutes.
Combine the remaining cornflour with 80ml water add to the sauce and simmer until thickened. Set aside.
Fill a wok 1/4 full of vegetable oil until a piece of bread turns golden brown after 15 seconds. deep-fry the pork in batches until golden and crispy. Return all the pork to the wok and cook until crispy again. Remove with a slotted spoon and drain well.
Add the pork to the sauce and reheat until bubbling.
Chef's Tips
Any type of pickles can be used instead of chinese pickles. I like to use dill pickles.
I made this for some friends coming round on Sunday and it went down a treat. I had no idea what chinese pickles were and ended up with pickled cabbage but the end result of this dish is delicious.