Chinese Meats Recipes - Sweet and Sour Pork Recipe

Ingredients

• 4-6 oz. 1-inch cubes lean leg pork

• pinch each pepper, salt and Ve-Tsin (M.S.G.)

• 1/2 teaspoon sesame oil

• 1/2 teaspoon ginger sherry

• 1 tablespoon self-raising flour

• peanut oil for deep frying

Batter

• 3 oz. self-raising flour

• 1/2 small egg

• 1/4 pint (U.S. 5/8 cup) water

• 1/2 teaspoon peanut oil

Sweet-Sour Sauce

• 1 dessertspoon sugar

• tiny pinch each pepper, salt and Ve-Tsin (M.S.G.)

• 1 1/2-2 tablespoons malt vinegar

• 1/2 teaspoon soy sauce

• 3/4 teaspoon tomato ketchup

• 13 dessertspoons water

• 3/4 teaspoon corn-flour

Vegetable Garnish

• 1 tablespoon each pickled cabbage, carrot and cucumber

• salt

• vinegar

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Method:

1. To make the Batter: Sift the flour into a basin. Make a well in the centre, drop in the egg then gradually add and beat in the water. Finally, stir in the oil. Set aside for 20 minutes.

2. To make the Sweet-Sour Sauce: Bring the first 7 ingredients and 12 dessertspoons water to the boil. Stir in the corn-flour, blended with the remaining water, and cook for 1 1/2 minutes. Keep hot.

3. To make Vegetable Garnish: Cut the vegetables julienne style - that is, into thin strips. Sprinkle with 1 teaspoon salt and leave for 5-6 minutes. Press out the liquid. Sprinkle with a little more salt and just enough vinegar to flavor them.

4. To prepare the Pork: Place the pork in a basin. Add the seasonings, sesame oil, and sherry and work them well into the meat. Coat the diced pork with the flour. Turn the cubes into a sieve and toss about to shake off excess flour. Drop the meat into the batter.

5. As the pork has to be cooked through, have the oil heated to 360°F. or 182°C. Drop the pork into it and cook for 8-9 minutes. Raise the heat and cook the pork to a warm golden tone. Drain and dry on absorbent paper.

6. Turn the pork into a heated serving dish, deep enough to contain all the ingredients. Add the pickled vegetables and spoon the sweet-sour sauce over them.