Sweet and Sour Pork
Total time: 25 minutes
This is not the kind made with canned pineapple, which I think is horrid, but an actual real Chinese
recipe. In the interest of health and simplicity I did not batter and deep-fry the pork first. I used to.
This way is just as good and I don't have to haul 3 cups of hot, smoking oil out to the back garden to toss.
Ingredients:
- The pork:
- 14oz (420gr) lean pork I used pork tenderloin
- 1 tbs oil
- 1 tbs soy sauce
- 2 tbs chicken stock
- The sauce:
- 1 tbs oil
- 2 cloves garlic
- 2 tsp minced fresh ginger (2 - 3 thin slices, 1" (2.5cm) wide)
- 1/2 large red bell pepper
- 1/2 head broccoli
- 1 medium carrot
- 1/2 cup (4oz. 120ml) chicken stock
- 2 tbs brown sugar
- 2 tbs white sugar
- 4 tbs red wine or sherry vinegar
- 1 tbs cornstarch (maizena, corn flour) dissolved in
- 2 tbs chicken stock
- 2 tsp soy sauce
Instructions:
- Cut the pork into 1" (2.5cm) cubes.
- Heat oil and soy sauce in nonstick skillet. Add pork and stir-fry 5 minutes.
- Add chicken stock, reduce heat to low, cover and simmer 10 minutes or until done.
- Mince garlic.
- Peel a small section of ginger, cut into thin slices, then mince.
- Slice pepper and carrot into matchsticks. (see Techniques)
- Cut broccoli into small florets.
- Dissolve cornstarch in chicken stock, soy sauce and set aside.
- In large nonstick skillet heat remaining 1 tbs oil over medium-high heat.
- Add garlic, ginger and stir-fry 30 seconds.
- Add carrot, broccoli, pepper and stir-fry 2 - 3 minutes.
- Add stock, sugars, vinegar and soy sauce and bring to a boil, stirring until sugar is dissolved.
- Give cornstarch a stir to recombine and add to sauce, stirring until thickened.
- Remove pork from pan juices and add to sauce.
- Stir well, heat through and serve.