Sweet Sour Pork Recipe
This Sweet-Sour Pork recipe is an easy-to-prepare side dish. An amazingly delicious non-vegetarian recipe, Sweet-Sour Pork is a side dish that you would surely love to talk about with us!
Ingredients
4-6 oz. 1-inch cubes lean leg pork
Pinch each pepper, salt and Ve-Tsin
1/2 teaspoon sesame oil
1/2 teaspoon ginger sherry
1 tablespoon self-raising flour
Peanut oil for deep frying
BATTER
3 oz. self-raising flour
1/2 small egg
1/4 pint (U.S. 5/8 cup) water
1/2 teaspoon peanut oil
SWEET-SOUR SAUCE
1 dessertspoon sugar
Tiny pinch each pepper, salt and Ve-Tsin
1 1/2-2 tablespoons malt vinegar
1/2 teaspoon soy sauce
3/4 teaspoon tomato ketchup
13 dessertspoons water
3/4 teaspoon cornflour
VEGETABLE GARNISH
1 tablespoon each pickled cabbage, carrot and cucumber
Salt
Vinegar
Directions
TO MAKE THE BATTER Sift the flour into a basin.
Make a well in the centre, drop in the egg then gradually add and beat in the water.
Finally, stir in the oil.
Set aside for 20 minutes.
TO MAKE THE SWEET-SOUR SAUCE Bring the first 7 ingredients and 12 dessertspoons water to the boil.
Stir in the cornflour, blended with the remaining water, and cook for 1 1/2 minutes.
Keep hot.
TO MAKE VEGETABLE GARNISH Cut the vegetables julienne style that is, into thin strips.
Sprinkle with 1/3 teaspoon salt and leave for 5-6 minutes.
Press out the liquid.
Sprinkle with a little more salt and just enough vinegar to flavour them.
TO PREPARE THE PORK Place the pork in a basin.
Add the seasonings, sesame oil, and sherry and work them well into the meat.
Coat the diced pork with the flour.
Turn the cubes into a sieve and toss about to shake off excess flour.
Drop the meat into the batter.
As the pork has to be cooked through, have the oil heated to 360°F. or 182°C.
Drop the pork into it and cook for 8-9 minutes.
Raise the heat and cook the pork to a warm golden tone.
Drain and dry on absorbent paper.
Turn the pork into a heated serving dish, deep enough to contain all the ingredients.
Add the pickled vegetables and spoon the sweet-sour sauce over them.
Make a well in the centre, drop in the egg then gradually add and beat in the water.
Finally, stir in the oil.
Set aside for 20 minutes.
TO MAKE THE SWEET-SOUR SAUCE Bring the first 7 ingredients and 12 dessertspoons water to the boil.
Stir in the cornflour, blended with the remaining water, and cook for 1 1/2 minutes.
Keep hot.
TO MAKE VEGETABLE GARNISH Cut the vegetables julienne style that is, into thin strips.
Sprinkle with 1/3 teaspoon salt and leave for 5-6 minutes.
Press out the liquid.
Sprinkle with a little more salt and just enough vinegar to flavour them.
TO PREPARE THE PORK Place the pork in a basin.
Add the seasonings, sesame oil, and sherry and work them well into the meat.
Coat the diced pork with the flour.
Turn the cubes into a sieve and toss about to shake off excess flour.
Drop the meat into the batter.
As the pork has to be cooked through, have the oil heated to 360°F. or 182°C.
Drop the pork into it and cook for 8-9 minutes.
Raise the heat and cook the pork to a warm golden tone.
Drain and dry on absorbent paper.
Turn the pork into a heated serving dish, deep enough to contain all the ingredients.
Add the pickled vegetables and spoon the sweet-sour sauce over them.
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