Sweet and Sour Pork
published by Domonic on Feb 5, 2012
- 450g lean, boneless pork cut into 3cm cubes
- 1 egg, lightly beaten
- A pinch of salt
- 3 tbs. cornflour
- 30g flour
- 3 tbs. chicken stock
- 2 ½ cups groundnut oil or flavourless vegetable oil
- 2 ½ tsp groundnut oil or flavourless vegetable oil
- a pinch of finely chopped garlic
- 1 large green pepper, seeded, de-ribbed and cut into ½ inch squares
- 1 medium carrot, scraped and sliced into strips
- 6 tbs. chicken stock
- 3 tbs. sugar
- 3 tbs. red wine vinegar
- 1 tsp. soya sauce
- 2 ½ tsp. cornflour mixed with 5 tsp. cold water
- Preheat the oven to 120°C.
- In a large bowl, mix together the egg, cornflour, flour, 3 tablespoons chicken stock and salt. Set aside.
- Add the pork cubes to the egg and flour mixture and stir until the pork cubes are well coated.
- Pour the 2 ½ cups of oil into a wok or pan and set it over high heat. When the oil almost begins to smoke, drop in the coated pork cubes one by one and fry for 5-6 minutes, regulating the heat so that the pork turns a crispy, golden brown without burning.
- Remove the pork with a strainer and keep warm in the oven.
- Heat the oil in a pan over moderate heat and add the garlic, then the green pepper and carrot and stir fry for 2-3 minutes until the pepper and carrot darken somewhat in colour.
- Pour in the 6 tablespoons of chicken stock, the sugar, vinegar and soya sauce and bring to the boil. Boil rapidly until the sugar has thoroughly dissolved.
- Add the cornflour mixture to the pan and cook a moment longer, stirring constantly.
- When the sauce is thick and clear, pour the sauce over the fried pork.