Hot And Sour Pork Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelMedium
Health IndexAverageServings2
Ingredients
| Pork tenderloin | 375 Gram | |
| Soy sauce | 3 Tablespoon | |
| Cider vinegar | 2 Tablespoon | |
| Corn flour | 2 Teaspoon | |
| Root ginger | 12.5 Gram | |
| Garlic - 1 large clove | ||
| Red chillies | 2 | |
| Tofu | 300 Gram | |
| Oil | 4 Tablespoon | |
| Pepper red | 1 Large, cored | |
| Mange-tout | 250 Gram | |
| Chicken stock | 125 Milliliter | |
| Chilli sauce | 2 Tablespoon | |
| Coriander sprigs - to garnish | ||
| Salt | To Taste | |
| Pepper | 1 To taste | |
Directions
GETTING READY
1. Keep pork inside a wrapper and freeze for about 1 hour until just frozen.
2. Cut the pork diagonally into 5 mm (X inch) thick slices.
3. In a large mixing bowl, place the pork slices and add soy sauce, vinegar and corn flour; stir well to mix.
4. Using a pestle and mortar, pound ginger, garlic and chillies or process in a food processor or blender.
5. Slice tofu in roughly the same size as pork.
6. Heat a wok or frying pan until hot.
MAKING
7. In the heated wok or frying pan, add 1 tablespoon oil and heat over a moderate heat until hot.
8. Add red pepper and snap peas.
9. Season with salt and pepper and stir-fry for 3 minutes.
10. Remove the stir fried vegetables with a slotted spoon and keep aside.
11. In the same wok, heat 2 tablespoons oil.
12. Add tofu and stir-fry carefully over moderate heat for 1-2 minutes until lightly colored on both sides.
13. Remove stir fried tofu with a slotted spoon and keep over paper to drain liquids.
14. Keep tofu hot.
15. Add the remaining oil in the wok and heat until hot.
16. Add the pounded mixture and stir-fry over a gentle heat for 2-3 minutes to blend the flavors without browning the ingredients.
17. Add about half of the pork.
18. Stir-fry on high heat for 2-3 minutes.
19. Remove stir fried pork and keep aside.
20. Stir fry the remaining meat in the wok and keep aside.
21. In the wok, pour stock and boil at high; stir constantly.
22. Stir in the chilli sauce.
23. Return the entire stir fried pork to the wok along with the with the red pepper and snap peas.
24. Stir-fry for another 1-2 minutes until all the ingredients are hot and evenly combined.
25. Add tofu at the end and gently mix with other ingredients.
SERVING
26. Garnish with coriander and serve immediately.
1. Keep pork inside a wrapper and freeze for about 1 hour until just frozen.
2. Cut the pork diagonally into 5 mm (X inch) thick slices.
3. In a large mixing bowl, place the pork slices and add soy sauce, vinegar and corn flour; stir well to mix.
4. Using a pestle and mortar, pound ginger, garlic and chillies or process in a food processor or blender.
5. Slice tofu in roughly the same size as pork.
6. Heat a wok or frying pan until hot.
MAKING
7. In the heated wok or frying pan, add 1 tablespoon oil and heat over a moderate heat until hot.
8. Add red pepper and snap peas.
9. Season with salt and pepper and stir-fry for 3 minutes.
10. Remove the stir fried vegetables with a slotted spoon and keep aside.
11. In the same wok, heat 2 tablespoons oil.
12. Add tofu and stir-fry carefully over moderate heat for 1-2 minutes until lightly colored on both sides.
13. Remove stir fried tofu with a slotted spoon and keep over paper to drain liquids.
14. Keep tofu hot.
15. Add the remaining oil in the wok and heat until hot.
16. Add the pounded mixture and stir-fry over a gentle heat for 2-3 minutes to blend the flavors without browning the ingredients.
17. Add about half of the pork.
18. Stir-fry on high heat for 2-3 minutes.
19. Remove stir fried pork and keep aside.
20. Stir fry the remaining meat in the wok and keep aside.
21. In the wok, pour stock and boil at high; stir constantly.
22. Stir in the chilli sauce.
23. Return the entire stir fried pork to the wok along with the with the red pepper and snap peas.
24. Stir-fry for another 1-2 minutes until all the ingredients are hot and evenly combined.
25. Add tofu at the end and gently mix with other ingredients.
SERVING
26. Garnish with coriander and serve immediately.
Chef
