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Sweet & sour pork

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Origin of dish:  China
Type of cooking:  Hob
Preparation time: 40 minutes
Cooking time: 15 minutes
Ingredients (serves 4):

    600g pork
    2 tablespoons soy sauce
    2 tablespoons plum sauce
    Szechwan pepper

    Batter :
    200g flour
    2 cups white wine
    2 egg yolks
    2 egg whites

    2 tablespoons oil for frying
    1 onion, diced
    1 red pepper, diced
    1 green pepper, diced
    2 slices pineapple, diced
    1/2 cup ketchup
    1/2 cup clear honey
    1/2 cup vinegar
    1 pinch glutamate


Wash and dry pork.
Mix the soy sauce and plum sauce together in a bowl.
Cut the meat into strips, season with salt and Szechwan pepper, and marinate for 2 hrs in the fridge.

For the batter :
Mix the four, white wine and egg yolk together in a bowl until you have a smooth paste.
Whip the egg whites until stiff and white and add to mixture.

Put strips of pork in batter.
Heat oil in a wok or frying pan and fry meat until golden. take out and keep warm.
Fry vegetables, add pineapple and heat gently.
Make sauce, by mixing ketchup, honey, vinegar and glutamate.
Add sauce to vegetables and boil.
Add meat and simmer for 5 minutes. Serve with basmati rice or noodles.

Advice: Recommended Wines :
Sancerre, Pouilly, St véran
Tavel, Bandol
Saumur, Champigny

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