Main
Sweet and Sour Pork (China)
- Preparation time
- 35 min
- Servings
- serves 4
Ingredients
- Pork — to buy400 g
- Cornstarch — to buy4 tbsp
- Egg — to buy1
- Bell pepper — to buy1
- Tomato — to buy1
- Onion — to buy1
- Rice vinegar — to buy3 tbsp
- Sugar — to buy2 tbsp
- Soy sauce — to buy1 tbsp
- Neutral oil — to buy4 tbsp
Preparation
Cut the pork into even 2 cm cubes, dip them in beaten egg then coat them well with cornstarch, just like for General Tso's chicken — this double coating gives a lovely golden, crispy crust.
Heat the oil over medium-high heat in a pan (it should sizzle when you drop in a pinch of cornstarch) and fry the pork cubes for 6-8 minutes, turning them, until nicely crisp and cooked through. Set them aside on paper towel.
For an even crunchier crust, you can fry them again for 1-2 minutes over high heat just before coating them in the sauce — this is the double-frying technique used in restaurants.
In the same pan, stir-fry the roughly diced onion and bell pepper for 2 minutes over high heat, then add the tomato cut into wedges and let it soften for 1 minute.
Mix the rice vinegar, sugar and soy sauce in a bowl, pour this into the pan and simmer for 2 minutes until the sauce lightly coats the vegetables.
Return the pork to the pan off the heat, toss quickly to coat it without losing its crunch.
Serve immediately with rice, while the pork is still nice and crisp.