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Dinner | Meat

Sweet and sour pork - Ching He Huang

This sweet and sour recipe from Ching He Huang is a powerhouse of micronutrients, most notably vitamin C and thiamin

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Sweet and sour pork - Ching He Huang recipe
Serves:
2
Preparation:
5 Mins
Cooking:
10 Mins
Low FODMAP:
No
Allergens:
Sulphur dioxide, Soya, Peanuts, Nuts, Eggs
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What are the health benefits of Sweet and sour pork - Ching He Huang?

This sweet and sour recipe from Ching He Huang is a powerhouse of micronutrients, most notably vitamin C and thiamin

 

Ingredients

Method

Ingredients

½ tsp brown sugar nutritional information
½ tsp brown sugar
1tbsp clear rice vinegar or cider vinegar nutritional information
1tbsp clear rice vinegar or cider vinegar
1tbsp cornflour nutritional information
1tbsp cornflour
1tsp cornflour blended with 1tbsp cold water nutritional information
1tsp cornflour blended with 1tbsp cold water
1tbsp freshly grated root ginger nutritional information
1tbsp freshly grated root ginger
120g/1 green pepper, deseeded and cut into chunks nutritional information
120g/1 green pepper, deseeded and cut into chunks
1 egg beaten nutritional information
1 egg beaten
Groundnut oil for deep-frying nutritional information
Groundnut oil for deep-frying
1 x 227g tin of pineapple chunks, sliced and juice retained nutritional information
1 x 227g tin of pineapple chunks, sliced and juice retained
250g (9oz) pork fillet, cut into 5mm (¼") slices nutritional information
250g (9oz) pork fillet, cut into 5mm (¼") slices
120g/1 red pepper, deseeded and cut into chunks nutritional information
120g/1 red pepper, deseeded and cut into chunks
Salt to taste nutritional information
Salt to taste
15ml/1 tbsp light soy sauce nutritional information
15ml/1 tbsp light soy sauce
White pepper to taste nutritional information
White pepper to taste
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Put the egg and 1 tbsp of cornflour into a bowl and mix to create a batter. Place the pork slices in the mixture and season with salt and white pepper.

2) Heat a wok over a high heat, then fill the wok to one-third of its depth with groundnut oil. Heat until the oil glistens and when a cube of bread dropped in turns golden brown in 15 secs and floats to the surface.

3) Using a slotted spoon, carefully add the pork to the oil and fry for 3-4 mins until golden brown. Lift out using the spoon and drain on absorbent kitchen paper.

4) Pour the oil from the wok through a sieve into a heatproof container and save for later.

5) Return 1tbsp oil to the wok and heat until smoking, then add the ginger and pepper chunks and quickly stir in to stop the ginger from catching. Stir-fry for 2 mins, then add the pineapple and its juice and bring to the bubble over a high heat.

6) Season with 1 tbsp of soy sauce, vinegar and brown sugar. Then, as the liquid in the wok reduces and boils, add the blended cornflour and stir to thicken.

7) Return the pork to the wok, stir and toss together well so the pork is covered in the sauce.

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