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Sweet and sour pork must be one of the
most popular dishes served in Chinese restaurants all over the world. Unfortunately, it is often spoiled by
some cooks who use too much tomato sauce in the gravy. Try this classic recipe
from the city of its origin, Canton. |
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Ingredients
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For the sauce
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spring onion - 1, cut into short
sections
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fresh red chili - 1, seeded and
shredded
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garlic - 1 clove, chopped
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small green pepper - 1, seeded and
diced
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stock - 1/2 cup
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vegetable oil - 1 tbsp
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tomato puree - 1 tbsp
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light soy sauce - 1 tbsp
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light brown sugar - 2 tbsp
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rice vinegar - 2-3 tbsp
Method
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Cut the pork into small cubes and
place in a shallow dish. Add peppercorn, rice wine, salt and
marinate for 15-20 minutes.
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Drain the bamboo shoots, cut into
small cubes (same size as the pork).
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Dust the pork with flour, dip in
the beaten egg to coat. Deep-fry the pork in moderate hot oil
for 3-4 minutes. Keep stirring to separate the pieces. Remove
and drain.
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Reheat the oil until hot, return
the pork into the wok and add in the bamboo shoots.
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Fry for 1 minute until the pork is
golden. Remove and drain well.
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Now make the sauce. Heat the oil
in a clean frying pan and add in spring onion, red chili,
garlic, and green pepper.
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Stir-fry for 30-40 seconds, and
add the stock, tomato puree, soy sauce, sugar, and rice vinegar.
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Bring to boil, then add the pork
and bamboo shoots.
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Heat through and stir well, serve.
Serves 4.
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