Sweet and Sour Pork is a traditional Chinese recipe for a classic dish of pork fillet cooked in a tomato-based sauce with soy sauce, vinegar, sugar and bell peppers. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Sweet and Sour Pork.
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Ingredients:
350g fillet of pork
2 tbsp rice wine (or dry sherry)
salt and freshly-ground black pepper, to taste
1 tbsp cornflour
120ml water
1 tbsp tomato purée
5 tbsp sugar
1 tbsp soy sauce
2 tsp red wine vinegar
oil for deep frying
1 green (or red or a mix) bell pepper, cored and cut into chunks
chunks of pineapple (optional)
1/2 onion, sliced into rings
For the Batter:
2 egg yolks
2 tbsp plain flour
2 tbsp water
Method:
Cut the pork into strips, add to a bowl and sprinkle with half the rice wine, a pinch of salt and a generous pinch of black pepper. Mix the cornflour to a slurry with a little of the water then add the remaining water and combine.
Mix the tomato paste, sugar, soy sauce, vinegar and the remaining rice wine into the water and set aside.
Beat the egg yolks together then add the flour and water and whisk to combine and form a smooth batter. Add the oil to a wok and heat until almost smoking (about 180°C [350°F,]). Dip a piece of the pork in the batter and deep fry until golden brown. Remove with a slotted spoon and drain on kitchen paper. Continue this process until all the pork has been fried.
Meanwhile, heat 3 tbsp vegetable oil in a small wok, add the green bell pepper, pineapple chunks (if using) and onion and fry for 2 minutes then add the soy sauce mixture and cook, stirring all the while, until the mixture has thickened. Add the pork and mix to combine then transfer to a warmed serving dish and serve immediately.
