As good as, or better than, any you have had from the local Chinoiserie.
Sweet & Sour Pork
Put the rice on, make the sauce and keep it hot, then cook the pork, adding the sauce at the last minute before serving so that the batter is crisp.
- 600 g pork cut into bite size pieces
- 1 tablespoon oyster sauce
- garlic paste or garlic powder
- 1/4 teaspoon five spice
- 2 teaspoons minced or grated ginger
- dash of Worcestershire sauce
- dash of bitters
- flour for dredging
mix ingredients except flour and leave to marinate a few hours.
- 3 Tbsp Rice flour
- 3 Tbsp plain flour
- 1 egg, lightly beaten
- pinch of salt
- 120 – 150 ml ice-cold soda water or ice-cold water with 1/4 teaspoon baking soda
Mix the flours, (baking soda) and salt, stir in the egg with a wooden spoon and add enough of the water to make a thick but liquid batter that coats your finger when dipped. Stand in the fridge while making the sauce.
- 1 can pineapple drained and cut into chunks
- 1/2 cup pineapple juice
- 1 cup water
- 1/4 cup granulated sugar
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- red food coloring
- 2 rounded tablespoons cornflour mixed in a little cold water
- 1/2 teaspoon salt
- a generous dash of Angosturra bitters
- 1 cup red and green capsicum, cut into strips or chunks
- 1 onion, cut into strips lengthwise
- 2 carrots, sliced into matchsticks
- 2 sticks of celery sliced transversely
- peanut oil for frying
Heat pineapple, and liquids in saucepan and stir in the sugar
when boiling, stir in the cornflour mixture and stir until boiling and thickened
Add a few drops of red food colour if you have some.
In a wok or frying pan stir fry the onion until it is starting to caramelise, then add the celery, capsicum and carrot and cook for a few minutes. Add the sauce and keep hot while cooking the pork
Dredge each piece in flour, dip in batter and deep fry until golden.
Serve the pork with sauce and the rice which was cooking in the rice cooker while you did the rest. .