Sweet and Sour Pork (or Chicken)

NormalThick Purée


Thick Purée:  boil a sweet potato until soft and blend with a portion of sweet and sour for ideal thick purée consistency

NB omit red chilli to  take away heat/spice


Serves 4

350g/12oz lean pork (or chicken)

1/4 tsp salt and 1/2 tsp ground peppercorns

15ml/1 tbsp Chinese rice wine

115g/4 oz bamboo shoots

30ml/2 tbsp plain flour

1 egg, lightly beaten

vegetable oil, for frying

15ml/1 tbsp vegetable oil

1 garlic clove, finely chopped

1 spring onion, cut into short sections

1 small green pepper, diced finely

1 fresh red chilli, seeded and shredded (optional)

15ml/1 tbsp light soy sauce

30ml/2 tbsp light brown sugar

45ml/ 3 tbsp rice vinegar

15ml/ 1 tbsp tomato purée

120ml/4 fl oz stock



Using a sharp knife, cut the lean meat into bite size cubes.  Marinate with the salt, ground peppercorns and Chinese wine for about 20 minutes.

Cut the bamboo shoots into small cubes about the same size as the meat pieces.  Dust the meat with flour, dip in the beaten egg and coat with more flour.  Deep fry in moderately hot oil for 3-4 minutes, stir to separate the pieces.  Remove.

Reheat the oil, add the meat and bamboo shoots and fry for 1 minute, or until golden.  Drain.

Heat 15ml/1 tbsp oil and add the garlic, spring onion, pepper (and optional chilli).  Stir-fry for 30-40 seconds, then add the seasonings with the stock.  Bring to the boil, add the meat and bamboo shoots.

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Posted in Normal, Recipes, Thick

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