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| Sweet
and Sour Pork (Canton) |
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| 1 kg (2 lb)
belly of pork, cut into 2.5 cm (1 inch) cubes 1 teaspoon salt 1 1/2 tablespoons brandy (optional) 1 egg, beaten 1 tablespoon cornflour 1 tablespoon flour 600 ml (1 pint) vegetable oil 1 spring onion, cut into 2.5 cm (1 inch) lengths 100 g (4 oz) canned bamboo shoots, drained and diced 1 green pepper, cored, seeded and diced Sauce: 3 tabelspoons wine vinegar 3 tablespoons sugar 1/2 teaspoon salt 2 tablespoons tomato puree 2 tablespoons orange juice 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon cornflour 1. Mix the pork cubes with the salt and brandy and leave to marinate for 15 minutes. 2. Blend the beaten egg, cornflour and flour, add the pork cubes and turn until each cube is well coated. 3. Mix the sauce ingredients together in a bowl. 4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry for 3 minutes, then remove and drain on paper towels. Heat the oil again until smoking, return the pork with the bamboo shoots and fry for 2 minutes or until they are golden brown. Remove and drain on paper towels. |
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