Pork in Hot-and-Sour Sauce

Name: Pork in Hot-and-Sour Sauce
Cuisine: China
Ingredients: 30 ml/2 tbsp plum sauce; 30 ml/2 tbsp rice wine or vinegar; 30 ml/2 tbsp rice wine or vinegar; lettuce leaves, to serve; vegetable oil, for deep-frying; 45 ml/3 tbsp tapioca flour; 1 egg, lightly beaten; 450 g/1 lb pork rib steak or leg of pork, cut into 2 cm/¾ in cubes; 450 g/1 lb pork rib steak or leg of pork, cut into 2 cm/¾ in cubes; 3 fresh red chillies, seeded and chopped; 1 medium onion, thinly sliced; 3 garlic cloves, thinly sliced; 30 ml/2 tbsp groundnut/peanut oil; 30 ml/2 tbsp groundnut/peanut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This dish from Shaanxi is a spicy take on the well-known sweet-and-sour sauce, with a unique flavour from the blend of rice wine or vinegar, chillies and plum sauce, as well as depth from the onion and garlic.

Ingredients

450 g/1 lb pork rib steak or leg of pork, cut into 2 cm/¾ in cubes
1 egg, lightly b

Asia
China
Shaanxi
Main course

Method

Put the pork into a bowl. Pour over the egg and toss the pork to mix. Put the tapioca flour in a plastic food bag. Lift out the pork using a slotted spoon and allow the excess egg to drain off, then put the pork pieces into the bag. Hold the bag closed and shake it to coat the pork in the flour. Take out the pork and shake off the excess flour. Leave it on a plate for 15