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Sweet And Sour Pork

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Ingredients
  Pork fillet 6 Ounce
  Onion 1 Small
  Carrots 1 Small
  Baby sweet corn 2 Ounce
  Red pepper 1 Small
  Spring onions 2
  Mange tout peas 2 Ounce
  Sunflower oil 2 Tablespoon
  Sugar 1 Tablespoon
  Chicken stock 4 Fluid Ounce
  White wine vinegar 2 Tablespoon
  Tomato ketchup 2 Tablespoon
  Cornflour 1 Teaspoon
  Long grain rice 8 Ounce, cooked
  Unsalted cashew nuts 1 Ounce
  Frozen petit pois 1 Ounce, thawed
  Egg 1 , beaten
  Light soy sauce 2 Tablespoon
  Salt To Taste
  Ground black pepper To Taste
Directions

GETTING READY
1. Cut the pork into thin strips. Season the pork with salt and pepper and toss in the sugar.
2. Thickly slice the onion. Peel and thinly slice the carrot diagonally.
3.Cut the sweet corn into diagonal pieces. Cut both ends off the pepper, remove the seeds and slice the flesh into 1-inch strips, then cut into diamonds.
4. Finely chop the spring onions. Cut the mange-tout in half.

MAKING
5. In a wok, heat 1 tablespoon of oil until very hot, add seasoned pork and stir-fry for 1-2 minutes until caramelised to a rich golden colour. Remove with a slotted spoon and drain in a sieve, standing over a bowl.
6. Add the onion to the wok and stir-fry for 1 minute. Add the carrot and sweet corn and cook for 2 minutes. Remove from heat.
7. In a saucepan, add stock, vinegar and tomato ketchup and bring to the boil. Simmer until thickened and reduced, adding the corn flour, mixed with a little cold water, to thicken the sauce.

FINALISING
8. In a frying pan, heat the remaining oil and add the rice, nuts and petit pois and stir-fry for 1 minute, add the spring onions and cook for a further 1-2 minutes, tossing occasionally.
9. Pour the egg, in a thin stream, into the rice mixture, stirring all the time. Sprinkle over the soy sauce and remove from the heat.
10. In the wok with onion and sweet corn, heat and add the pepper and mange-tout to the wok and cook for 2 minutes
11. Stir the sweet and sour sauce into the vegetables until coated. Add the pork and stir-fry for 2-3 minutes until tender.

SERVING
12. Onto warmed serving plates, spoon the rice and arrange the pork mixture on top.
13. Serve at once with chopsticks.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Interest: 
Holiday, Gourmet
Ingredient: 
Pork
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
2

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