Sweet and Sour Pork
Serves 4
INGREDIENTS
2 tbsp plain (all-purpose) flour
1 egg, lightly beaten
vegetable oil, for deep-frying
350g/12oz lean pork
1/4 tsp salt
1/2 tsp ground Sichuan peppercorns
1 tbsp Chinese rice wine or dry sherry
Sauce
2-3 tbsp rice vinegar
2 tbsp light brown sugar
1 small green (bell) pepper, cut into small cubes
1 fresh red chilli, seeded and thinly shredded
1 tbsp light soy sauce
1 tbsp vegetable oil
1 tbsp tomato puree (paste)
1 clove garlic, finely chopped
about 100ml/4fl oz/1/2 cup Basic Stock or water
115g/4oz bamboo shoots
1 spring onion (scallion), cut into short sections
Sweet and Sour Pork
Cut the pork into small bite-sized cubes. Marinate with the salt, pepper and wine or sherry for 15—20 minutes.
Cut the bamboo shoots into small cubes the same size as the pork.
Dust the pork with flour, dip in the beaten egg, and coat with more flour. Deep-fry in moderately hot oil for 3—4 minutes, stirring to separate the pieces. Remove.
Reheat the oil to hot, add the pork and bamboo shoots and fry for about 1 minute or until golden. Remove and drain.
Heat the oil and add the garlic, spring onion (scallion), green (bell) pepper and red chilli. Stir-fry for 30—40 seconds, then add the
seasoning with the stock. Bring to the boil, then add the pork and bamboo shoots.
Tags: Pork, Sweet and Sour
