Sweet and sour pork with egg fried rice

  • Marinade
  • 1/2 Cup of cornflour
  • 2 Tablespoons of cold water
  • 400g Pork fillet cut into small bite size pieces
  • 1 Tablespoon of shoaxing rice wine
  • 2 Eggs beaten
  • 1 Tablespoon soya sauce
  • 1 Tablespoon sesame oil
  • Pinch of salt
  • Vegetable oil for deep frying
  • For the sauce
  • 2 Tablespoons Chinese white rice vinegar
  • 4 Tablespoons shoaling rice wine
  • 1-2 Tablespoons of brown sugar or honey
  • 1/2 Tin of baby plum tomatoes or 10 fresh ones (skins and seeds removed)
  • 1 Tablespoon of fresh ginger finely chopped
  • 1/2 Green pepper pips removed and julienned
  • 1/2 Red pepper pips removed and julienned
  • 1/2 Yellow pepper pips removed and julienned
  • 1 Carrot julienned
  • 1/2 Cucumber julienned
  • 1 Cup of fresh pineapple diced
  • 2 Tablespoons of light soy sauce
  • Egg fried rice
  • 250g Basmati rice
  • 3 Eggs
  • A splash of milk
  • A knob of butter
  • 1 Teaspoon of groundnut oil
  • 1 Large cup of frozen petit pots
  • 2 Inch knob of fresh ginger grated
  • 4 Spring onions chopped
  • Ground black pepper
  • Mix the pork and the marinade ingredients in a bowl together and leave to marinate in the fridge for an hour.
  • Place the carrot in boiling water and blanch for a minute. Remove from the heat, strain and leave on one side.
  • Put the Chinese white rice vinegar, shoaling rice wine and brown sugar or honey in a saucepan and simmer for a couple of minutes.
  • Add the tomatoes and simmer for a further couple of minutes.
  • Add the ginger and the different coloured peppers and simmer for a further few minutes.
  • Add the cucumber and blanched carrot and continue to simmer for a further minute.
  • Finally add the pineapple and the soy sauce, continue to simmer very gently.
  • Using a slotted spoon remove the pork from the marinade and deep fry in batches, or sir frying a shallow frying pan with a couple of inches of vegetable oil. Each batch should take about three minute
  • When each batch is cooked place in a warm place on kitchen roll in a bowl to drain whilst you cook the rest.
  • Remove from the kitchen roll, put the pork on a platter and pour the sauce on top - serve with egg fried rice.
  • If you wish to garnish use finely sliced spring onion and coriander.
  • Egg fried rice
  • Boil the rice as directed and drain, put on the side to keep warm.
  • Grate the ginger and finely chop the spring onion. Beat the eggs and add a splash of milk. Heat the butter on a medium heat in a small frying pan and add the egg and milk mix.
  • Leave for approximately 30 seconds or until the egg begins to cook. Reduce the hear to low and using a wooden spatular or spoon gently turn the egg over and chip it into increasingly small pieces. D
  • Boil the petit pots until lightly crunchy. Take off the heat and drain.
  • Heat the groundnut oil in a large frying pan on a lowish heat. Add the rice, mix in the ginger and spring onions, then add the peas and finally the egg. Add pepper to taste.