Sweet and Sour Pork

Ingredients

Pork & Marinade

• 350 grams lean pork (cut into 2 cm cubes)
• 1 tablespoon dry sherry
• 1 tablespoon light soy sauce
• ½ teaspoon salt

Batter & Frying

• 1 egg (beaten)
• 2 tablespoons cornflour
• 400 ml groundnut oil (for frying)

Vegetables

• 50 grams green pepper (cut into 2 cm squares)
• 50 grams red pepper (cut into 2 cm squares)
• 50 grams carrots (cut into 2 cm cubes)
• 50 grams spring onions (cut into 2 cm cubes)

Sauce

• 150 ml Chinese chicken stock
• 1 tablespoon light soy sauce
• ½ teaspoon salt
• 1 ½ teaspoons cider vinegar (or white rice vinegar)
• 1 tablespoon sugar
• 1 tablespoon tomato purée
• 1 teaspoon cornflour (blended with 1 teaspoon water)
• 75 grams tinned lychees

Method

Stage 1 - Prepare & Marinate

1. Cut the pork into 2 cm cubes.
2. Put the cubes into a bowl together with the sherry, soy sauce and salt.
3. Leave to marinate for 20 minutes.

Stage 2 - Prepare Vegetables

1. Cut the green and red peppers into 2 cm squares.
2. Peel and cut the carrots and spring onions into 2 cm cubes.
3. Bring a pot of water to the boil and blanch the carrots for 4 minutes.
4. Remove the carrots and plunge into ice cold water, then drain and set aside.

Stage 3 - Deep-Fry Pork

1. Mix the egg and cornflour in a bowl to a uniform batter.
2. Lift the pork cubes out of the marinade and place them in the batter to coat each piece well.
3. Heat the oil in a deep-fryer or large wok until it is almost smoking.
4. Remove the pork pieces from the batter with a slotted spoon and deep-fry them.
5. Drain the deep-fried pork cubes on kitchen paper.

Stage 4 - Make Sauce & Combine

1. Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato purée in a large saucepan.
2. Add all the vegetables and stir well.
3. In a small bowl, blend together the cornflour and water.
4. Stir this mixture into the sauce and bring it back to the boil.
5. Turn the heat down to a simmer.
6. Add the lychees and pork cubes.
7. Mix well and turn onto a deep platter. Serve at once.