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Cantonese-style sweet and sour pork
Serves 2 Starters and mains
Ingredients
- groundnut oil, for frying
- 300g pork loin, chopped into 2cm cubes
- 1 egg, beaten
- 1⁄4tsp salt
- 50g cornflour
For the sweet and sour sauce
- 240ml orange juice
- 2tbsp sugar
- 1tbsp tomato purée
- 1tbsp tomato ketchup
- 3tbsp white wine vinegar
- 1⁄2 red pepper, deseeded and roughly chopped
- 1⁄2 small onion, roughly chopped handful pineapple chunks (fresh or tinned)
- 3tbsp cornflour mixed with 6tbsp water
You will need
- food thermometer
Method
Put all the sauce ingredients, except the cornflour mixture, into a large saucepan over a medium heat. Bring to the boil, lower the heat and simmer for 5 minutes. Slowly add the cornflour mixture into the sauce a little at a time, stirring continuously. The sauce should be thick enough to coat the back of a spoon. Set aside while you cook the pork.
Heat enough oil to 170C/340F in a large saucepan so that the pork nuggets can float without touching the bottom of the pan.
Place the pork loin in a large bowl, add the beaten egg and salt and mix well, ensuring all the pork is coated in egg. Tip the cornflour into a separate bowl, then add the pork and stir to coat in cornflour, shaking off any excess.
Gently lower the coated pork pieces into the oil and fry for around 5 minutes, or until completely cooked. Test with a food thermometer: the internal temperature should be 75C/170F. Remove the pork and drain on a wire rack or a plate lined with kitchen paper.
Arrange the pork on a plate, spoon over your sweet and sour sauce and serve immediately.
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