Fake Away Friday Crispy Sweet and Sour Pork

I love all the crispy Chinese dishes such as crispy chilli beef, crispy duck and pancakes, pancake rolls, sweet and sour king prawn and the list goes on. We have a new butchers that has opened in our town so we went to check it out and I noticed they had some pork stir fry meat, perfect, the first thing that comes to mind is sweet and sour pork. I started looking at recipes and this version I made out 3 different recipes I liked. I took the pork coating from one and the sauce from 2 others to suit my taste. The result was crispy delicious flavoursome pork with a sweet and tangy sauce. I can’t wait to have it again.

Ingredients (serves 2)

For the marinated Pork

  • 450g stir fry pork
  • 2 fat garlic cloves, peeled and finely chopped
  • Inch piece of ginger, peeled and finely chopped
  • 1 large banana shallot, peeled and minced
  • 2 tbsp soy sauce

For the batter

  • 1 cup of corn flour (aka arrowroot)
  • Groundnut oil for frying

For the sauce

  • 1 tbsp groundnut oil
  • 1 red pepper, de seeded and cut into chunks
  • 2 tbsp tomato purée
  • 50g golden caster sugar
  • 50ml rice wine vinegar
  • 2 tbsp tomato ketchup
  • Splash Worcester sauce, optional

Directions

  1. Start by marinating the pork. Add all the ingredients into a bowl. Mix with your hands to combine. Cover with cling film and chill for at least an hour, I left mine overnight.
  2. To make the batter, add half the cornflour to the pork and massage all over leave it to rest for 5 minutes. Add the rest of the cornflour, massage again and leave for 10 minutes so all the moisture is soaked up.
  3. When your ready to crisp up the pork, add an inch of oil to a wok. Heat until hot, you can check with a piece of bread if it browns straight away it’s ready. Fry the pork strips in batches making sure to separate the strips so they don’t stick together. Mine took a few minutes, drain on a wire rack.
  4. To make the sauce, add all of the ingredients except the oil and pepper into a pan. Bring to the boil then reduce heat to a medium simmer, cook for 5 minutes.
  5. To finish off, in a wok or frying pan add the groundnut oil, cook the pepper for 1-2 minutes so it softens, pour in the sauce and finally the crispy pork. Give a good stir to combine, heat through for a minute. Serve immediately. Enjoy

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