Sweet and Sour Pork

Marinate Pork

• Vegetable oil
• 500g Pork tenderloin, cut into thin strips
• 2 tbsp Soy sauce
• 2 tbsp Chinese wine or Sherry
• 2 tsp white pepper
• 1-inch ginger, fine chopped

Batter

• 3 Eggs
• 125g corn starch
• Mix to form batter with consistency of thick cream

Sauce

• 1 tbsp Ketchup
• 4 tbsp vinegar
• 3.5 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Corn flour slurry, mix 4 tbsp water, 1 tbsp corn flour

Vegetables

• Vegetable oil
• 3 garlic cloves, fine chopped
• 2 Peppers, one red, one green, cut in squares
• 1 Onion, cut in squares
• 1 tsp salt
• 1 tsp Chinese wine

Cut pork into thin strips. Marinate in a bowl with the soy, wine, pepper and ginger for a few hours.

Make up the batter by mixing the eggs and cornflour until smooth, with the consistency of thick cream.

Mix cornflour mix into the pork. Heat oil in a wok and add the pork pieces one at a time. Cook for 3 or 4 mins until crisp. Remove to rack. Continue to cook the remaining pork in batches without overcrowding the wok.

Clean wok, add a little oil and stir fry the garlic. Add the ketchup, sugar, and the rest of the sauce ingredients. Add the corn-starch slurry last and let thicken. Add the pork and coat with sauce.

Serve with rice.

Vegetables are optional.

Heat a little oil in a wok, add the garlic, cook for a minute, then add the peppers and the onion. Add a little salt. After a minute, add a dash of Chinese wine. Serve alongside the pork and rice.