Sweet and Sour Pork


4 - 6 servings
4 Tbs Soy sauce
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and grated
700 g (1 1/2 lb) Pork fillet (tenderloin), cubed
2 Eggs
3 Tbs Cornflour (cornstarch)
Sufficient vegetable oil for deep-frying

for the sauce

2 Tbs Vegetable oil
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
2 Large carrots, thinly sliced on the diagonal
1 Large red pepper, pith and seeds removed and thinly sliced
1 Large green pepper, pith and seeds removed and thinly sliced
450 g (1 lb) Canned pineapple chunks
1 Tbs Soy sauce
3 Tbs Wine vinegar
3 Tbs Soft brown sugar
1/4 tsp Salt
2 Tbs Cornflour (cornstarch), blended with 6 Tbs water


1. Combine the soy sauce and ginger together. Put the pork cubes in a bowl and pour over the soy sauce mixture. Baste the cubes to coat them thoroughly. Cover and set aside for 1 hour.

2. Mix the eggs and cornflour (cornstarch) together until they are smooth. Pour the batter over the pork cubes and mix well to blend.

3. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

4. Fill a large saucepan one-third full with oil and heat until it reaches 185 °C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Carefully lower the pork cubes, a few at a time, into the oil and fry for 5 to 6 minutes, or until they are golden brown and crisp. Transfer to an ovenproof dish as they cook and keep hot in the oven while you cook the remaining cubes, and make the sauce.

5. Heat the oil in a large frying-pan. Add the ginger, carrots and peppers and stir-fry for 3 minutes. Stir in the pineapple chunks with the can juice, the soy sauce, vinegar, sugar and salt and bring to the boil. Cook the sauce for 1 minute, stirring constantly. Stir in the cornflour (cornstarch) mixture until the sauce thickens and becomes translucent.

6. Remove the pork cubes from the oven. Pour over the sauce and serve at once.

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