This version is from Fay Maschler’s ” Eating In”. The original sweet and sour sauce originated in Hunnan, China and was a light vinegar and sugar mixture with little resemblance to the dish served in many Chinese restaurants today.
Ingredients
- 12 oz pork fillet or 3 pork cutlets
- 1 dssp soy sauce
- 1 plump garlic clove peeled and crushed
- 1 free range egg beaten
- sunflower oil for deep frying
- 2 tbsps cornflour
- 1 onion peeled and finely chopped
SAUCE:
- 2 tbsps potato flour
- 4 tbsps water
- 4 tbsps pineapple or apple juice
- 2 tbsps wine vinegar
- 3 tbsps sugar
- 2 tsps soy sauce
- 2 tbsps tomato ketchup
- 2 tsps Worcester sauce
Servings:
Instructions
- Chop the pork into 1 inch cubes and put in a bowl with the soy sauce and garlic. Turn with your hands to coat.
- Meanwhile mix together the sauce ingredients, stirring the liquids and then the sugar and sauces into the potato flour.
- Add the beaten egg to the pork and stir again.
- Heat the oil in a wok to a depth that will cover the meat. Roll each meat cube in cornflour and assemble on a plate.
- When the oil is chip frying hot add the meat and cook until the outside is crisp and lightly browned. Remove and drain on kitchen paper.
- Fry the onion in a little fresh oil in a smaller pan. Add the sauce mixture and bring to a simmer- it will thicken and shine.
- Repeat the meat frying for a minute or two then drain on kitchen paper again.
- Serve the meat on some boiled rice with some of the sauce trickled over and the rest served separately for those who want more.
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