Deep Fried Pork with Sweet and Sour Sauce
35 minutes
The secret to this dish is cooking the pork three times. It is then served with a simple sweet and sour sauce. Enjoy with rice.
Bing
3 people made this
Ingredients
Serves: 3
- 400g pork fillet, cut into 1.5cm slices
- 1 tablespoon cornflour
- 1/2 teaspoon soy sauce
- 2 teaspoons sugar
- 1 teaspoon Chinese black vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon ground Szechuan peppercorns
- vegetable oil for deep-frying
- 1/2 teaspoon finely chopped ginger
- 1 clove garlic, thinly sliced
- 1 spring onion, coarsely chopped
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Blanch the pork in boiling water for 30 seconds and drain well. Coat the pork in cornflour and set aside.
- In a small bowl, make the sauce by mixing together the soy sauce, sugar, vinegar, salt and Szechuan peppercorns. Set aside.
- Heat oil in a wok over medium-high heat. Gently drop the pork into the oil, one piece at a time. Deep-fry each piece until lightly golden. Transfer the pork onto a plate.
- Heat the oil in the wok to high. Add the pork back into the wok and deep-fry until golden brown. Remove from the wok and drain on a paper towel-lined plate.
- Drain the oil from the wok, reserving about 2 tablespoons. Heat the oil until hot, add the ginger, garlic and spring onion and stir fry until aromatic.
- Add the pork back into the wok and stir well. Pour the sauce into the wok and stir until the pork is coated evenly. Serve.
