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Sweet and sour pork
- Prep time:
- 10 mins, plus 15 minutes marinating
- Cook time:
- 15 mins
- Serves:
- 4
This quintessential Chinese takeaway dish makes a thrifty supper for four in Michael Caines take-away to make at home
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Ingredients
For pork marinade
- 2 tbsp Soy sauce
- 1 tbsp White wine
- 3 tbsp fresh ginger, grated
For the pork
- 600g pork loin, chopped into cubes
- cornflour, for dusting
- vegetable oil, for deep frying
- 2 cloves Garlic, crushed
- 2 tbsp fresh ginger
- 100g Carrots, halved lengthways and thinly sliced at an angle
- 100g red peppers, deseeded, sliced into strips
- 100g yellow peppers, deseeded, sliced into strips
- 40g oyster mushrooms
- 40g bean sprouts
- 150g tomato ketchup
- 200ml water
- 120g fresh pineapples, peeled and chopped
- Chinese five spice, powder
- 4 Spring onions, sliced
Method
1. For the pork marinade: mix together all of the marinade ingredients in a bowl until well combined..2. For the pork: add the pork to the marinade, mix well and leave to marinate for 15 minutes.
3. Remove the pork from the marinade and dust in the cornflour, shaking off any excess. Half-fill a deep, heavy-based pan with vegetable oil and heat to 190C/375F, then deep-fry the pork in batches for 5-6 minutes, or until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.
4. Heat a drizzle of vegetable oil in a frying pan or wok, add the garlic and grated ginger and stir-fry for 30 seconds, or until aromatic. Add the carrots, onion, peppers, oyster mushrooms and bean sprouts and stir-fry for a further 1-2 minutes, then add the tomato ketchup and water. Stir well and bring to the boil.
5. Add the fried pork to the pan along with the pineapple and a pinch of Chinese five spice powder. Mix well and season, to taste, with salt and freshly ground black pepper. Cook for 1-2 minutes to warm the pork and pineapple through.
6. Pile the sweet and sour pork into a bowl and garnish with the chopped spring onion. Serve with steamed jasmine rice on the side.
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Latest Comment
Excellent, my family loved it. I added a brown onion sliced into wedges. Thanks Michael...
This is an excellent recipe, I did not have any white wine so I did use Rice Wine Vinegar! After I had fried the pork I put it on a tray in the oven to keep warm and crisp up a little more whilst stir frying the veg etc, one hint make sure your rice is nearly ready before you start the stir frying because it all does cook really quickly. My husband is a sweet and sour lover and very critical, however he loved this and was very impressed. Sweet and sour without all the spoonfuls of sugar the takeaway uses. Will deffo be making this again! Thanks Michael