Chinese takeaway

John Torode takes one of our most popular online recipes and gives it a takeaway makeover

This recipe can easily be adapted to use chicken or prawns in place of the pork. SERVES 4 PREP 30 mins plus chilling COOK 30 mins MORE EFFORT 1 Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.

2 To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.

3 Heat the oil in a deep fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches, for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.

GOOD TO KNOW vit c • 2 of 5-a-day

PER SERVING 650 kcals • fat 23g • saturates 4g • carbs 75g • sugars 20g • fibre 3g • protein 31g • salt 3.7g