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Dinner | Meat

Sweet and sour deep-fried pork

Get all round protection with this Chinese classic

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Sweet and sour deep-fried pork recipe
Serves:
4
Preparation:
20 Mins
Cooking:
15 Mins
High FODMAP:
Yes
Allergens:
Soya, Sesame seeds, Eggs, Gluten, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Sweet and sour deep-fried pork?

Get all round protection with this Chinese classic

 

Ingredients

Method

Ingredients

300g bamboo shoots nutritional information
300g bamboo shoots
45ml/3 tbsp brandy nutritional information
45ml/3 tbsp brandy
72g/6 tbsp sugar nutritional information
72g/6 tbsp sugar
32g/2 tbsp cornflour nutritional information
32g/2 tbsp cornflour
240g/2 green peppers, cored and deseeded nutritional information
240g/2 green peppers, cored and deseeded
100g/2 eggs nutritional information
100g/2 eggs
460g pork shoulder nutritional information
460g pork shoulder
250ml rapeseed oil for deep frying nutritional information
250ml rapeseed oil for deep frying
Salt and pepper to taste nutritional information
Salt and pepper to taste
10ml/2 tsp sesame oil nutritional information
10ml/2 tsp sesame oil
30ml/2 tbsp soy sauce nutritional information
30ml/2 tbsp soy sauce
30g/2 spring onions nutritional information
30g/2 spring onions
30g/2 tbsp tomato purée nutritional information
30g/2 tbsp tomato purée
90ml/6 tbsp vinegar nutritional information
90ml/6 tbsp vinegar
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Cut the pork into around 24 small cubes.
2) Cut the bamboo shoots and green pepper into small pieces of the same size. Then cut the spring onion into 2.5cm lengths.
3) Mix the pork with the salt and brandy and marinate for 15 minutes.
4) Add the beaten egg and the cornflour and blend well.
5) Mix together the tomato puree, soy sauce, vinegar, sesame oil, to make the sauce.
6) Heat the rapeseed oil in a wok or saucepan.
7) Coat each piece of pork with the flour and deep fry for 3 minutes, then remove from the heat, but leave the meat in the oil for a further 2 minutes.
8) Remove the meat with a slotted spoon.
9) Heat the oil again. Refry the meat with the bamboo shoots for 2 minutes until they are golden, then remove and drain.
10) Pour off the excess oil, leaving about 1 tbsp in the wok.
11) Add the spring onion and the green pepper, followed by the sweet and sour sauce mixture and stir until it thickens and reduces.
12) Add the pork and bamboo shoots, blend well and serve hot.

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