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LOCATION: Recipes >> Asian >> Sweet Sour Pork 03

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Sweet & Sour Pork (serves 4)

450g (1 lb) lean belly pork, skinned and trimmed of excess fat
1/2 tsp salt
1 tsp thin soy sauce
1/2 egg, lightly beaten
3 Tbsp cornflour
groundnut/corn oil for deep frying
2.5 Tbsp groundnut/corn oil
1 clove garlic, peeled and minced
1 onion, skinned and roughly chopped
1 green pepper, halved, seeded and diced
100g canned pinapple chunks, drained, juice reserved

2 tsp potato flour/cornflour
4 Tbsp water
4 Tbsp pineapple juice
3 Tbsp rice/wine vinegar
4 Tbsp sugar
1/4 tsp salt
2 tsp thin soy sauce
2 Tbsp tomato ketchup
1.5 tsp Worcestershire sauce

Cut pork into small pieces and put into a bowl. Add salt and soy
sauce, leave to marinate for 30-60 minutes. Stir in egg to coat
thoroughly. Dredge the pork, piece by piece, through the cornflour,
making sure it's evenly coated. Half fill a wok or deep-fryer with
oil. Heat to 350 degrees. Add pork and deep-fry for about 1 minute
in 1 or 2 batches; separate the pieces with a pair of chopsticks
or wooden spoon if they stick together. Drain on kitchen paper.
This step can be done ahead of time. Prepare sauce: in a bowl,
dissolve the potato flour in the water and pineapple juice. Add
the vinegar, sugar, salt, soy sauce, tomato ketchup and Worcestershire
sauce and stir to blend. Heat frying pan/wok until hot. Add 1.5
Tbsp of oil and swirl it around. Add the garlic and onion, stir a
few times and then add the green pepper. Stir-fry for about 2
minutes over a medium heat and season with salt, if desired. Add
the pineapple chunks. Pour in the well-stirred sauce and bring to
the boil, slowly, stirring constantly. (this sauce can be made in
advance)

Reheat the oil for deep frying to higher temperature of 375 degrees.
Add the pork and again deep fry in one batch for about 2-3 minutes
to ensure outside is crisp and golden without the pork inside
getting dry. Drain on kitchen paper and remove to a warm serving
plate. Reheat the sweet and sour sauce and stir in the remaining
1 Tbsp of oil. This prevents the sauce from being gluey. Pour
the sauce over the pork and serve immediately.

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