Sweet And Sour Fried Pork Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Ingredients
| Lean pork | 12 Ounce | |
| Chinese rice wine - 1 tablespoon | ||
| Egg | 1 | |
| Plain flour | 2 Tablespoon | |
| Oil | 2 Cup (16 tbs) (For frying) | |
| Oil | 1 Tablespoon (For the sauce:) | |
| Onion | 1 Small (For the sauce:) | |
| Green pepper | 1/2 Small (For the sauce:) | |
| Carrot | 1 Small (For the sauce:) | |
| Light soy sauce | 1 Tablespoon (For the sauce:) | |
| Soft brown sugar | 2 Tablespoon (For the sauce:) | |
| Rice vinegar | 3 Tablespoon (For the sauce:) | |
| Tomato ketchup | 1 Tablespoon (For the sauce:) | |
| Chilli sauce | 1/2 Teaspoon (For the sauce:) | |
| Stock | 4 Fluid Ounce (For the sauce:) | |
| Thin cornflour paste - 1 tablespoon | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. To prepare the pork cut it into small bite-size cubes (about the size of a walnut).
2. To make the sauce in a pan heat the oil and stir-fry the vegetables for about 1 minute, then add the seasonings with the stock or water, bring to the boil and thicken with the cornflour paste.
MAKING
3. In a bowl marinate the pork pieces in the salt, pepper and wine for 15-20 minutes.
4. Coat the meat with the egg and flour, deep-fry in moderately hot oil (180°C/350°F) for about 3-4 minutes and stir it to separate the pieces.
5. Remove and drain.
6. Reheat the oil, re-fry the meat for another minute or until golden brown, remove and drain.
7. Now add the pork pieces, blending well so that each piece of the pork is coated with the sauce.
SERVING
8. Serve the pork pieces hot coated with the sauce.
1. To prepare the pork cut it into small bite-size cubes (about the size of a walnut).
2. To make the sauce in a pan heat the oil and stir-fry the vegetables for about 1 minute, then add the seasonings with the stock or water, bring to the boil and thicken with the cornflour paste.
MAKING
3. In a bowl marinate the pork pieces in the salt, pepper and wine for 15-20 minutes.
4. Coat the meat with the egg and flour, deep-fry in moderately hot oil (180°C/350°F) for about 3-4 minutes and stir it to separate the pieces.
5. Remove and drain.
6. Reheat the oil, re-fry the meat for another minute or until golden brown, remove and drain.
7. Now add the pork pieces, blending well so that each piece of the pork is coated with the sauce.
SERVING
8. Serve the pork pieces hot coated with the sauce.
Chef
