Advertisement
Sweet-and-Sour Pork
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 75 g 3 oz ¾ cup
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title