Sweet and sour pork with water chestnuts

By: Gary Rhodes From: Rhodes Across China

This recipe is classed as easy

Be the first to
rate this recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

Rate & comment
Prep time:
15 mins, plus 15 minutes marinating
Cook time:
10 mins
Serves:
4-6

Tender pork and crunchy water chestnuts are brought together in a sweet and sour sauce in this recipe harking from Beijing’s Imperial era. Recipe by Gary Rhodes

Ingredients

For the pork and water chestnuts

  • 900g pork meat, leg, thinly sliced
  • 8 water chestnuts, quartered
  • vegetable oil, for frying
  • 250ml sweet and sour sauce
  • 1 small pineapples, peeled, cut into chunks

For the marinade

  • 2 tsp Salt
  • 1 tbsp Sugar
  • 2 egg yolks
  • 150 ml aged shaoxing rice wine or dry Sherry
  • 2 tbsp potato starch

Method

1. For the pork and water chestnuts: using the tip of a sharp knife, score one side of the pork slices into diamond shapes. Cut down the middle lengthways and then cut triangles off of each side.

2. For the marinade: mix all of the marinade ingredients together in a bowl, then add the pork slices and mix well to coat. Cover with cling film and leave to marinate in the fridge for 15 minutes.

3. Remove the pork from the marinade and lay down flat on a chopping board, scored side down. Place one nugget of water chestnut onto each pork slice, wrap into a ball and secure with a cocktail stick. Repeat with the remaining water chestnuts and pork slices.

4. Half fill a saucepan with the vegetable oil and heat until a small cube of bread dropped in turns golden-brown in 30 seconds. Carefully lower the pork and water chestnut skewers into the oil and fry for 3-4 minutes, or until golden-brown and the pork is cooked through. Remove with a slotted spoon, then reheat the oil and add the pork back in to fry once more until a deep golden-brown. Remove with a slotted spoon and drain on kitchen paper.

5. Remove the toothpicks from the pork and water chestnuts.

6. Heat a clean wok and add the pork and water chestnuts, along with the pineapple chunks and sweet and sour sauce. Stir-fry for 1-2 minutes to warm the sauce through, then pile onto a plate and garnish with a sprig of mint before serving.

Cook’s note: the double frying method allows the outside of the pork to crisp up while the inside remains succulent.

Comments & Ratings

Rate this recipe by selecting the stars and clicking to Submit. Then leave your comment / suggestion below.

Rate this recipe:

 

You need to be logged in to rate

Latest Comment

View all comments (6)

In Rhodes Across China, Gary used a sweet and sour sauce made from ketchup, vinegar, sugar, hawthorn, cornflour and a good splash of sesame oil.

Eleanor - UKTV Food Posted 08 Aug 2008 10:53 AM

have been waiting for authentic sweet

unitedtaxis Posted 06 Aug 2008 9:54 AM

well that all very fabulous but what is in the sweet and sour sauce surely its not from a jar!

fire1 Posted 04 Aug 2008 6:06 PM

For a good sweet and sour recipe look at the BBC food website and Ching-He Huang's sweet and sour pork. The pork bit is no where as good as this one but the sauce seems fairly simple.

Royally Posted 04 Aug 2008 1:47 PM

Same as riverdart....where,s the recipe for the sauce?

maggie 4 Posted 04 Aug 2008 10:51 AM

very nice but what about the sweet and sour sauce
can we have the recipe please i know it didnt come out of a jar
many thanks
riverdart

riverdart Posted 04 Aug 2008 10:30 AM