World Cuisine

  • 4 tablespoons cornflour
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil
  • 1 egg yolk
  • ½ teaspoon salt
  • 500 g (1 lb) lean pork, trimmed, cut in 2.5 cm (1 inch) pieces
  • 1 red and 1 green pepper, deseeded and cubed
  • 1 carrot, sliced into rounds
  • 150 g (5 oz) drained tinned pineapple, chopped
  • 2 tablespoons light soy sauce
  • 4 spring onions, sliced
  • 4 tablespoons plain flour
  • vegetable oil, for deep-frying
  • 200 ml (7 fl oz) malt vinegar
  • 100 ml (3½ fl oz) Chinese rice wine
  • 2 tablespoons caster sugar
  • 4 tablespoons tomato purée
  • 1.5 cm (1 inch) piece fresh ginger, sliced
  • 3 garlic cloves, crushed

Place 1 tablespoon of the cornflour in a large bowl and stir in the rice wine to make a paste, then stir in the soy sauce, sesame oil, egg yolk and salt. Add the pork and mix well, then cover and leave to marinate for 2 hours or up to overnight in the refrigerator.

Stir the ingredients for the sweet and sour sauce in a pan and bring to the boil. Add the peppers and carrot and reduce the heat. Simmer gently for 5 minutes, stir in the pineapple and cook for a further 3–4 minutes until the vegetables and fruit are tender. Stir in the soy sauce and spring onions and set aside.

Combine the flour and remaining 3 tablespoons of cornflour and stir into the marinated pork.

Pour enough oil into the wok to deep-fry the pork, and heat it to 190°C (375°F), or until a cube of bread dropped into the oil turns golden in 20 seconds. Deep-fry the pork in batches for 3–4 minutes, until golden. Remove using a slotted spoon and drain on kitchen paper, then toss into the sweet and sour sauce. Serve with rice, if liked.

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