Another takeaway favourite, reworked by me, to try at home! This is my simple and healthy version of Sweet and Sour Pork and will be unlike anything you have tasted in a Chinese Restaurant. I hope it’s one you will love to cook time and time again. Instead of the crunchy batter, the crunchy roasted soya beans give texture and flavour. It’s a weekend treat that everyone will enjoy. Give it a go and let me know what you think. The full recipe is in Chinese Food Made Easy or see below. I’ll post up another recipe next week so let me know if you have any particular classics that you would like to learn to cook at home. I’ll share as many as I can. Have a great weekend! Love, Ching x Sweet and Sour Pork SERVES 2 INGREDIENTS 2 pork loin chops or steaks 2 tablespoons groundnut oil Light soy sauce Splash Shaohsing rice wine or dry sherry Freshly cracked white pepper Salad leaves or steamed jasmine rice For the pork coating 3 tablespoons roasted whole soya beans (soy) or dry-roasted peanuts a pinch of salt (optional) 1 teaspoon crushed dried chillies Freshly cracked white pepper For the sweet and Sour Sauce 125g/4oz tinned pineapple in natural juice 125ml/4fl oz pineapple juice 3 tablespoons fresh lime juice 1. Put all the ingredients for the pork coating into a grinder and whiz until coarsely ground, or grind in a pestle and mortar. Transfer to a bowl. Put all the ingredients for the sweet and sour sauce into a blender and whiz to a paste. 2. Sprinkle the pork coating onto a board and press the pork into the spice mix, pressing down so that the mix sticks to the meat, and coating well on both sides. 3. Heat a wok or pan over a high heat and add the groundnut oil. Add the pork and cook for 2 minutes, or until fully cooked. Remove the pork from the wok and put to one side in a warm place. 4. Pour the sweet and sour sauce into the wok and cook for 1-2 minutes until the sauce has reduced and thickened naturally. Season further if required with light soy sauce, rice wine or sherry, salt and pepper. 5. Serve the sauce poured over the pork, with salad leaves or rice.
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