Chinese Sweet and Sour Pork in Batter Recipe

After reading loads of recipes for Chinese sweet and sour pork in batter, I came up with this. This recipe is well worth making the effort - it was serioulsy good.


 The pork was so tender - you have to use pork tenderloin I'd say or it will not be half as nice.


 Print Recipe
To serve 2 greedy people you will need:
350g Pork Tenderloin - cut into bite size pieces
1/2 green bell pepper - cut into chunks
1 Red Bell Pepper - cut into chunks
1 Onion – cut into chunks
2 Spring Onions - sliced
2 or 3 Pineapple Rings (from a can) and cut into small pieces
3 Cloves Garlic - finely chopped
1-2 dried red chillies - snip with scissors into thin strips** (optional - leave out if you don't want it spicy)
And a deep fat fryer for frying

To Make the Marinade:
2 Tablespoon Soy Sauce
1 Tablespoon Corn Flour
2 Teaspoons Rice Wine - Shaoxing
To Make the Batter:
4 Tablespoons of Flour
1 Tablespoon of Corn Starch
1 Egg – lightly beaten
Water – just enough to make the batter thick
1 Teaspoon Oil
A Pinch of Salt
To Make the Sweet and Sour Sauce:
3 Tablespoons Tomato Ketchup
1 and a half Tablespoon Plum Sauce
1 and a half Teaspoon Rice Vinegar
1 Tablespoon Worcestershire Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Corn Flour
1 Tablespoon Sugar
**Add a little water - if needed
How to do it:
Mix the sweet and sour sauce ingredients together, adding a little water if the mixture looks too thick. Have a little taste to check if you need more of anything, then put to one side.

Cut the pork tenderloin into pieces and marinate with the ingredients for a good 20 minutes.
Now make the batter, mix together the flour and the corn starch.
Add the egg, cooking oil and enough water to make a thick batter.
When the pork has marinated nicely, transfer the pork pieces into the batter and making sure they are coated well.

Using a deep fryer:
Fry the pork pieces until they turn golden brown. Remove when done and drain on kitchen paper.

Add some cooking oil to a wok or large frying pan. Fry the garlic until it starts to turn light brown.
Now put in the **dried chillies (if you decide to include them) peppers, onions and pineapple pieces. Stir fry until they start to cook, and then add the sweet and sour sauce mixture.

As soon as the sauce starts to thicken, transfer the pork into the wok and give it a good stir to coat the pork pieces with the sauce. Now add the chopped spring onions and give it all a stir.
Serve immediately with rice or noodles. I served mine with Special Fried Rice.

7 comments

  1. Now I am hungry! That looks fantastic Jan! A definite try for this fall! Much love, Raquel XO

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  2. This is one of my favourites at a Chinese restaurant. I don't try the batter at home (just a phobia of deep frying we won't talk about) so will make it batterless....but I love your S & S sauce!!!!

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  3. We love sweet and sour, will definitely use your recipe.
    My husband has just been having some fun with the cat!!

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  4. Yummy. I adore sweet and sour. This is being bookmarked

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  5. That looks absolutely fabulous, Jan.

    I'm not good about measuring either, there's an awful lot of guesstimating in my recipes too.

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  6. I don' tknow how I ever missed this, but wowser wowser wowser. This looks fabulous!!!

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  7. This looks tasty my family is going to love it. Thanks Kim

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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