Sweet and Sour Pork

without pineapple
Assigned Tags / Keywords:
meat,
pork,
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Ingredients per portions

800 g lean pork or fillet
½ tsp salt
1 ¼ tsp Szechuan peppercorns, ground
2 tbsp Chinese rice wine, Shao Hsing
225 g bamboo shoot slices, drained
6 tbsp flour
2 small eggs, beaten
  vegetable oil, for deep-frying
  For the sauce:
2 tbsp vegetable oil
3 clove(s) garlic, finely chopped
spring onions, cut into short sections
230 g green capsicum, seeded and diced
2 small red chillies, finely chopped
2 tbsp light soy sauce
2 tbsp brown sugar
5 tbsp rice vinegar
2 tbsp tomato paste
200 ml stock, chicken or vegetable

Method

Cut the pork in small bite-sized pieces and place in a shallow dish.

Add the salt, pepper and wine, combine well and set aside to marinate for about 20 minutes.

Dust the pork with flour, dip in the beaten eggs and coat with more flour.

Heat the oil in a preheated wok or a heavy-based pan and deep-fry the pork in moderately hot oil for 4 minutes. Stir to separate the pieces.

Remove and drain the pieces well.

Reheat the oil, return the pork and add the bamboo. Fry for about 2 minutes until the pork is golden. Remove and drain well on kitchen paper.

For the sauce heat the vegetable oil in a frying pan and add the garlic, onions, capsicum and chili. Stir-fry for about 40 seconds, then add the soy, sugar, vinegar, tomato paste and stock or water.

Stir, bring to the boil and add the pork and bamboo shoots. Heat through, stir to mix and serve immediatly.
Preparation time: ca. 15 min
Grade of difficulty: medium
Calories per portion: n/a
Released: 02/05/08
Recipe Statistics: 12,930 (28)* read
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Author:

frangipani CU professional


member since 06/03/2008
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