SWEET & SOUR PORK

SERVES 4, OR 6–8 AS PART OF A SHARED ASIAN BANQUET

The classic sweet and sour is so tasty. You can replace the pork with chicken or fish. The sauce alone is great poured over whole fried crisp fish.

300 g (10½ oz) pork loin, cubed

1½ tablespoons Shaoxing rice wine or dry sherry

½ teaspoon sea salt

2 eggs, organic, if possible, lightly whisked

35 g (1¼ oz/¼ cup) plain (all-purpose) flour, plus extra for dusting

500 ml (17 fl oz/2 cups) vegetable oil, for deep-frying, plus extra

2 teaspoons finely chopped fresh ginger

3 spring onions (scallions), cut into 4 cm (1½ inch) lengths

½ red capsicum (pepper), cut into large dice

½ green capsicum (pepper), cut into large dice

125 ml (4 fl oz/½ cup) chicken stock

2 tablespoons light soy sauce

4 tablespoons sugar

80 ml (2½ fl oz/¹/₃ cup) Chinese red vinegar (available from Asian grocers)

2 tablespoons tomato sauce (ketchup)

50 g (1¾ oz/¹/₃ cup) roughly chopped fresh pineapple

½ teaspoon sesame oil

1 small handful coriander (cilantro) leaves

Combine the pork, ½ tablespoon of the Shaoxing and the sea salt in a bowl and set aside to marinate for 30 minutes.

Beat the egg and flour with about 2 tablespoons water to form a light batter.

Heat the oil in a wok or deep-fryer over high heat until just smoking (180°C/350°F, or a cube of bread dropped into the oil turns golden brown in 15 seconds). Dust the pork lightly in flour then dip the pork in the batter and carefully deep-fry the slices in batches until golden. Drain on paper towel. Pour the oil from the wok and wipe the wok clean with paper towel.

Heat the wok again, with 2 tablespoons of vegetable oil, until just smoking and stir-fry the ginger, onion and capsicum until fragrant. Deglaze the wok with the remaining Shaoxing then add the stock, soy sauce, sugar, vinegar and tomato sauce. Bring to the boil, reduce the heat and simmer until slightly thickened.

Add the pineapple and pork and cook for 30 seconds more. Transfer to a serving dish and sprinkle with the sesame oil and scatter over the coriander leaves.

NOTE: If you want the sauce a bit thicker use a little cornflour mixed in water – add it bit by bit so you don’t thicken it too much. If you are in a major rush tinned pineapple is acceptable.