China travel guide


China Travel Guide

Sweet and Sour Pork

  • 350g/12oz Pork Fillet
  • 1 tbsp Dry Sherry
  • 1 tbsp Soy Sauce
  • Salt
  • 1 Red Capsicum (Sweet pepper)
  • 1 Green Capsicum (Sweet pepper)
  • 1 Carrot
  • 2 Spring Onion
  • 1 Egg, beaten
  • 2 tbsp Cornflour
  • Vegetable oil for deep frying
  • 75g/3oz Pineapple Chunks
For the Sauce
  • 180ml/6fl.oz. Chicken Stock
  • 1 tbsp Soy Sauce
  • Salt
  • 5 teasp Cider Vinegar
  • 1 tbsp Sugar
  • 1 tbsp Tomato Paste
  • 1 teasp Cornflour mixed with a little water

1. Cut the pork into thin strips about 2.5cm/ 1 inch wide by 5cm/2-inches long. Place in a large bowl together with 1 tbsp each of Soy sauce and sherry. Mix well and set aside .

2. Meanwhile, cut the green and red peppers into 2.5cm/1 inch squares. Peel and cut the carrots and spring onions into 1-inch chunks.

3. Bring a pan of water to the boil add the carrots and blanche for 4 minutes. Drain and set aside.

4. Make the sauce by combining the chicken stock, soy sauce, salt, vinegar, sugar, tomato paste and cornflour mixture in a large saucepan. Bring slowly to the boil stirring until thickened, then add the vegetables (but not the pineapple). Stir until well blended. Keep the sauce warm whilst you cook the pork as follows.

5. Mix the egg and cornflour together in a bowl until it forms a batter.

6. Remove the pork from the marinade with a slotted spoon, place the strips into the batter and mix to coat each piece well.

7. Heat the oil until very hot and almost smoking. Remove the pork pieces from the batter with a slotted spoon and immediately deep-fry until browned. Drain on kitchen paper.

8. To serve - add the pineapple and chicken cubes to the sauce, mix well, then turn the mixture into a warmed serving dish. Serve at once.

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