1lb (0.5kg) pork tenderloin,
cut into small cubes or large strips
vegetable oil for deep-frying
SAUCE
1/4 cup (50ml) peanut oil
2 inch piece of fresh green
ginger, peeled and chopped
1 red or green pepper, pith and
seeds removed and cut into strips
4 oz (125g) canned pineapple
chunks
1 carrot, sliced
2 tbsp sugar
3 tbsp wine vinegar
2 tbsp soy sauce
2 tbsp tomato paste
2 tsp lemon or orange juice
2 tbsp water
1 tbsp cornstarch
Method:
Combine the soy sauce, wine or sherry, water, egg
white and cornstarch to a batter in a large bowl.
Stir in the pork pieces until they are well coated,
then set aside for 1 hour.
Fill
a large saucepan one-third full with oil and heat
until it is very hot. Carefully lower the pork
pieces into the oil and fry fro 3 to 4 minutes, or
until they are brown and crisp. Remove from the oil
and drain on kitchen towels.
TO
MAKE THE SAUCE: Heat the oil in a large frying-pan.
When it is hot, add the ginger and pepper and
stir-fry for 2 minutes. Add the pork and all the
remaining ingredients except the cornstarch and
stir-fry for 2 minutes. Stir in the cornstarch and
heat until the sauce has thickened and is
translucent. Serve at once.
Meat Recipes - Sweet and
Sour Pork Recipe
