450 g (1 lb) leg of pork, cut in a thick slice
1 small onion, peeled and sliced
2.5 cm (1 in) fresh root ginger, finely chopped
1 clove garlic
15 ml (1 tbsp) dry sherry
30 ml (2 tbsp) soy sauce
salt and freshly ground pepper
1 small onion, peeled and sliced
2.5 cm (1 in) fresh root ginger, finely chopped
1 clove garlic
15 ml (1 tbsp) dry sherry
30 ml (2 tbsp) soy sauce
salt and freshly ground pepper
for the Sauce
1 small red pepper, seeded
1 small green pepper, seeded
2 spring onions, washed
150 ml (1/4 pt) chicken stock
15 ml (1 tbsp) white wine vinegar
10 g (2 tsp) brown sugar
15 ml (1 tbsp) tomato puree
10 g (2 tsp) cornflour
30 ml (2 tbsp) cold water
1 small green pepper, seeded
2 spring onions, washed
150 ml (1/4 pt) chicken stock
15 ml (1 tbsp) white wine vinegar
10 g (2 tsp) brown sugar
15 ml (1 tbsp) tomato puree
10 g (2 tsp) cornflour
30 ml (2 tbsp) cold water
for the batter
45 g (3 tbsp) cornflour
10 ml (2 tsp) water
1 egg
oil for frynng
10 ml (2 tsp) water
1 egg
oil for frynng
method
1. Cut the pork into 2.5 cm (1 in) cubes after trimming away any fat or gristle.
2. Mix up the marinade of onion, ginger, garlic, sherry, soy sauce and seasoning and allow the pork to stand in this for at least 1 hour, turning from time to time.
3. Cut the peppers into 1 cm (1/4 in) cubes and chop the spring onions into thick rings
4. Put all other ingredients for the sauce, apart from the cornflour and the cold water into a saucepan with the peppers and spring onions.
5. Mix the cornflour with the cold water and then mix into the saucepan. Fry the meat before heating the sauce.
6. Make up the batter in a deep plate, mixing the cornflour, water and egg together until thick.
7. Drop the drained marinated meat into the batter.
8. Make sure the fat is very hot before dropping the meat in to it, either with tongs or a slotted spoon.
9. Cook for about 2 - 4 minutes until golden. Drain on kitchen paper.
10. Heat the sweet and sour sauce and, when thickened and hot, add the fried pork.
11. Serve with plain boiled rice.
2. Mix up the marinade of onion, ginger, garlic, sherry, soy sauce and seasoning and allow the pork to stand in this for at least 1 hour, turning from time to time.
3. Cut the peppers into 1 cm (1/4 in) cubes and chop the spring onions into thick rings
4. Put all other ingredients for the sauce, apart from the cornflour and the cold water into a saucepan with the peppers and spring onions.
5. Mix the cornflour with the cold water and then mix into the saucepan. Fry the meat before heating the sauce.
6. Make up the batter in a deep plate, mixing the cornflour, water and egg together until thick.
7. Drop the drained marinated meat into the batter.
8. Make sure the fat is very hot before dropping the meat in to it, either with tongs or a slotted spoon.
9. Cook for about 2 - 4 minutes until golden. Drain on kitchen paper.
10. Heat the sweet and sour sauce and, when thickened and hot, add the fried pork.
11. Serve with plain boiled rice.
serving amount
serves 4
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