Sweet and Sour Pork - Serves 4 to 6
What You'll Need:
- 1.25kg (2 1/2lb) lean pork chops
- 2 teaspoons sugar
- 3 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 egg yolk
- 1 large onion
- 8 shallots
- 1 red pepper
- 125g (40oz) mushrooms
|
- 1 medium cucumber
- 2 sticks celery
- 3 tablespoons oil
- 470g (15oz) can pineapple pieces
- 2 tablespoons tomato sauce
- 1/4 cup white vinegar
- 1 cup water
- 1 chicken stock cube
- 11/2 tablespoons corn flour |
|
1. Combine sugar, 1 1/2 tablespoons soy
sauce, sherry and egg yolk, stir well. Cut meat into 2.5cm
(1 in.) cubes, place into soy sauce mixture, stir until meat
is coated. Cover, leave one hour, stir occasionally. |
 |
|
 |
2. Drain meat from marinade, reserve
liquid. Toss meat lightly in corn flour. Heat oil, cook meat
until golden brown and cooked through, about seven minutes.
Do this in several batches so meat browns well; drain well. |
|
3. Peel and slice onion; slice shallots
diagonally; slice pepper thickly, remove seeds; slice
mushrooms and celery, cut the cucumber into quarters,
lengthwise, remove seeds, cut cucumber into slices. |
 |
| 4.
Heat three tablespoons oil in large pan, add all the
prepared vegetables, saut� three minutes. Drain pineapple
and add pineapple syrup to pan with marinade from meat,
remaining soy sauce, tomato sauce, vinegar and crumbled
stock cube. Blend extra corn flour and water, add to pan,
stir until sauce boils and thickens. Add pineapple pieces,
season with salt and pepper.. Add pork, stir until
combined. |
|
|
|
|
 |
Garlic Pork Rashers |
Spiced Pork |
 |
|
