Porc Aigre Doux (Sweet and Sour Pork) is a modern French recipe for a classic oriental-inspired dish of marinated pork that are battered and deep fried before being served in a sweet and sour sauce flavoured with orange juice and soy sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Sweet and Sour Pork (Porc Aigre Doux).
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Ingredients:
1kg lean pork, cut into 3cm cubes
1 1/2 tbsp brandy or whisky
1 egg, beaten
1 tbsp plain flour
1 tbsp cornflour
600ml groundnut oil
2 spring onions, cut into 3cm lengths
1 tsp salt
For the Sauce:
3 tbsp white vinegar
3 tbsp white sugar
1/2 tsp salt
2 tbsp tomato puróe
2 tbsp fresh orange juice
1 tbsp soy sauce
1 tbsp cornflour
1 tsp sesame oil
Method:
In a bowl mix the pork with the salt and brandy (or whisky). Set aside to marinate for 20 minutes. In the meantime, whisk together the egg with the cornflour and plain flour until smooth and free of lumps.
Add the pork cubes to the egg mixture and turn until the pork is evenly coated. In a separate bowl, whisk together all the sauce ingredients until thoroughly blended.
Heat the oil in a wok and when hot add the pork cubes. Deep fry until golden brown then remove with a slotted spoon and drain on kitchen paper. Take the wok off the heat and pour off all but 1 tbsp of the oil. Return to the heat and when the oil is hot add the spring onions and the sauce. Stir-fry for 1 minute then add the pork and mix thoroughly to combine.
Turn into a dish and serve accompanied by rice and stir-fried vegetables.
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