Name: Sweet and sour pork
Cuisine: China
Ingredients: 1 heaped tablespoon cornflour mixed with a little cold water to the consistency of single cream; 2 stringed celery sticks, trimmed of the green leaves; 2 tablespoons tomato sauce; 150 ml/5 fl oz white rice vinegar; 200 ml/7 fl oz chicken stock (or use ½ stock cube dissolved in the same amount of water); 1 cucumber, peeled, halved lengthways and deseeded; 400 g/14 oz fresh pineapple, peeled and cut into 2.5 cm/1 inch batons; 125 g/4½ oz button mushrooms, cut into quarters; 1 large onion, peeled and cut into 1 cm/½ inch chunks; rice wine, sake or dry sherry; 1 red pepper, deseeded and pith removed, cut into 4 pieces lengthways; vegetable oil, for frying; 2 teaspoons soft brown sugar; 1 egg yolk; 1.25 kg/2½ lb lean pork chops, boned and fat trimmed off; a little cornflour, to coat the meat; dark soy sauce

Cut the chops into 2.5 cm/1 inch cubes and put into a bowl.

To make the marinade, mix the sugar and egg yolk with enough soy sauce and wine, sake or sherry in equal quantities to cover the meat, then leave for 1 hour.

Meanwhile, start preparing the sauce. Cut each red pepper strip into 2.5 cm/1 inch long diamond shapes. Slice each cucumber half length

Sweet and sour pork

Ingredients

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