Meats Recipes -  Sweet and Sour Pork Recipe

Ingredients

Serve 3-4

• 500 g/1 lb pork fillet, cut into 2.5 cm/1 inch cubes

• 1 teaspoon salt pinch of pepper

• 1/2 teaspoon Chinese five-spice powder

• 2 tablespoons dry sherry

• 1 egg

• 3 tablespoons corn flour

• vegetable oil, for deep-frying

• 2 tablespoons groundnut oil

• 1 garlic clove, crushed

• 1 onion, roughly chopped

• 1-2 green peppers, cored, deseeded and diced

• 250 g/8 oz canned pineapple chunks, with juice

• 3 tablespoons wine vinegar

• 50 g/2 oz sugar

• 4 tablespoons tomato ketchup

• pineapple and cherries, to garnish

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Method:

1. 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.

2. Mix together the salt, pepper, five-spice powder, sherry, egg and corn flour. Add the pork and turn to coat well.

3. 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.

4. 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.

5. Stir in the pineapple juice, vinegar, sugar and tomato ketchup. Cook, stirring, until thickened.

6. Add the pineapple and pork and stir until heated through. Serve hot, garnished with pineapple and cherries.