Hong Kong Sweet & Sour Pork
Just like the Chinese take away, this quick and easy meal is a family favourite! Serve with some egg noodles and fried rice.
- 750gms diced pork or pork stir-fry strips
- 2 free range eggs
- 2 tbsp cornflour
- ground nut oil for frying
- 3 tomato ketchup
- 4-6 tbsp sugar
- 2 pineapple rings (cut into chunks, reserve the juice from the tin)
- 1 green pepper (de-seeded and diced)
- 1 red pepper (de-seeded and diced)
- sea salt
Put the pork in a large bowl and springle with a pinch of sea salt, set aside for 15 minutes.
Meanwhile beat the eggs and cornflour together into a paste, then add enough water to make a cream like consistency.
Heat the oil in a wok or deep fat fryer to 180c, never leave hot oil unattended. Dry the pork then coat in the batter and deep fry until golden and cooked through, drain on kitchen paper. Reserve the oil to use again.
Heat a couple of tablespoons of oil in a wok, add the deep fried pork, tomato ketchup, pineapple, sugar, peppers and a little pineapple juice from the tin, mix well and heat until everything is cooked and piping hot throughout.Serve piping hot with fried rice and egg noodles.