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Meats Recipes -
Sweet and Sour
Pork
Recipe
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Meats Recipes
-
Sweet and Sour
Pork Recipe
Ingredients
Serve
3-4
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500 g/1 lb
pork fillet,
cut into 2.5 cm/1 inch cubes
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1 teaspoon
salt pinch of pepper
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1/2 teaspoon
Chinese five-spice powder
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2 tablespoons
dry sherry
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1 egg
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3 tablespoons
corn flour
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vegetable
oil, for deep-frying
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2 tablespoons
groundnut oil
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1 garlic
clove, crushed
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1 onion,
roughly chopped
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1-2 green
peppers, cored, deseeded and diced
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250 g/8 oz
canned
pineapple chunks, with juice
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3 tablespoons
wine vinegar
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50 g/2 oz
sugar
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4 tablespoons
tomato ketchup
-
pineapple and
cherries, to garnish
Method:
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Bring a saucepan of water
to the boil. Add the pork and boil
until
it changes color. Drain the
pork, cool and pat dry with kitchen paper.
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Mix together
the salt, pepper, five-spice powder, sherry, egg
and corn flour. Add the pork and turn to coat
well.
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Heat the
vegetable oil to 180-190°C (350-375°F) or until
a cube of bread browns in 30 seconds. Deep-fry
the pork until brown. Drain on kitchen paper.
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Heat the
groundnut oil in a pan. Add the garlic and fry
until golden. Add the onion and green pepper,
and stir-fry for 1 minute.
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Stir in the
pineapple juice, vinegar, sugar and tomato
ketchup. Cook, stirring, until thickened.
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Add the
pineapple and pork and stir until heated
through. Serve hot, garnished with pineapple and
cherries.
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