Sweet-and-Sour Pork

Name: Sweet-and-Sour Pork
Cuisine: China
Ingredients: 200 ml/7 fl oz/scant 1 cup water; 45 ml/3 tbsp pineapple juice or 15 ml/1 tbsp vinegar; oil for deep-frying; 300 g/11 oz leg of pork, cut into 1 cm/½ in cibes; 1 large onion, quartered; 1 small carrot, cubed; 30 ml/2 tbsp plum sauce; 1 tomato, quartered; 45 ml/3 tbsp pineapple juice or 15 ml/1 tbsp vinegar; 30 ml/2 tbsp hoisin sauce; 1 egg, beaten; 75 g/3 oz/¾ cup cornflour/cornstarch; 75 g/3 oz/¾ cup cornflour/cornstarch

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

The sweet and sour flavours of this iconic dish reflect the yin-yang principle of universal harmony that is at the heart of Chinese cooking. Although it originated in Shanghai, every province has its own version. The sweetening agent is plum sauce and the sourness is vinegar or pineapple juice.

Ingredients

1 egg, beaten
75 g/3 oz/¾ cup

Asia
China
Shanghai
Main course

Method

Put the egg in a dish and the cornflour in a clean, strong plastic bag. Dip the pork in the egg, then shake them in the bag of flour.
Heat the oil in a wok to 190°C/375°F. Fry the pork, in batches if necessary, until cooked and golden. Drain on kitchen paper.
Drain off all but 15