Simple sweet and sour pork

This is a simplified version of a Chinese recipe that often uses pineapple but in this case relies on the sweetness of the sugar and balsamic vinegar. Serves 4.

INGREDIENTS

300g pork fillet, thinly sliced Salt and pepper to season 1 egg, beaten 2 tablespoons cornflour 2 tablespoons plain flour Pinch bicarbonate of soda Oil for cooking 5 tablespoons black vinegar or balsamic 3 tablespoons sugar 3 tablespoons Shaohsing rice wine or sherry 2 tablespoons soy sauce Additional cornflour, for thickening

METHOD

1) Season the pork with salt and pepper and mix well.

2) Add the beaten egg, cornflour, plain flour and the bicarbonate of soda.

3) Rub the meat into the mixture until evenly coated.

4) Heat the oil and fry the pork in batches until it is all browned; drain on kitchen paper and set aside.

5) Combine the vinegar, sugar, Shaohsing rice wine (or sherry), and soy sauce.

6) Pour the sauce into a preheated wok and bring to the boil. Add the cornflour to thicken.

7) Add the fried pork and mix evenly with the sauce.

8) Serve with rice and fresh vegetables, if desired.