SWEET-AND-SOUR PORK
This Chinese classic is sure to become a family favourite.
Serves 4 PREP TIME: 45 minutes, plus cooking time
For the marinade
• 2 garlic cloves, crushed
• 2cm piece ginger, peeled; grated
• 2 tbsp (30ml) white wine vinegar
• 3 tbsp (45ml) light soy sauce
• 500g pork neck steaks cut into 2cm cubes
For the coating
• 1 (250ml) cup flour
• himalayan salt and milled pepper
• 2 eggs, beaten
• vegetable oil for frying
For the sauce
• 1 yellow pepper, sliced into 1.5cm chunks
• 1 red pepper, sliced into 1.5cm chunks
• 1 large onion, sliced
• 2 carrots, sliced
• 1 cup fresh pineapple
• 3 tbsp tomato paste
• 3-4 tbsp (45-60ml) vinegar
• 1 tbsp (15ml) sugar
• 2 tsp (10ml) cornflour mixed with 2 tsp (10ml) water
• salt and milled black pepper
For serving
• rice, cooked according to packet instructions
• fresh coriander for garnishing
1. Mix all the marinade ingredients together, toss the pork in the marinade and set aside for 20 minutes.
2. Tip the flour into a shallow bowl and season well. Remove the pork from the marinade, making sure to drain the excess liquid. Dip into the egg, then into the flour to coat well. Set aside.
3. Heat 2cm of oil in a deep saucepan and fry the pork in batches for about 5 minutes until golden and cooked through. Place on kitchen paper to drain, and set aside.
4. For the sauce: Heat a little vegetable oil in a pan and fry the peppers, onion, carrot and pineapple for 1 minute. Add the rest of the sauce ingredients, bring to a boil and turn down to a simmer to cook until thickened.
5. Add the pork to the sauce and simmer for 5 minutes to heat through.
6. To serve: Serve warm on sticky rice and garnish with fresh coriander leaves.