Wednesday, October 18, 2006

Sweet & Sour Pork

Last week I made this dish from Kylie Kwong’s Simple Chinese Cooking. The sauce was absolutely fantastic, the fresh ingredients work a treat & the flavours were beautiful, fresh & delicate. On the pork however I need some practice, I have no clue how to deep fry! I suspect I didn’t heat my oil high enough before I started so the end result was still tasty but not crisp, golden & luscious as promised. It’s funny you would think that deep frying would be the easiest cooking method of all but because I have always steered away from it, you know, too much fat, etc, I am way behind on this technique. Anyway the flavours were there & lots more recipes to perfect my technique on yet!

Sweet and Sour Pork

1 ½ tablespoons cornflour
1 tablespoon cold water
2 x 300g pork neck fillets, cut in half lengthways and then into bite sized pieces on the diagonal
2 egg yolks, lightly beaten
3 teaspoons light soy sauce
2 teaspoons sesame oil
1 teaspoon sea salt
¼ cup plain flour
¼ cup cornflour
vegetable oil, for deep frying

Sweet and Sour Sauce

¼ small ripe pineapple, peeled
1 small carrot, peeled
1 small cucumber, peeled
¾ cup malt vinegar
5 tablespoons shao hsing wine or dry sherry
½ cup white sugar
1 teaspoons seal salt, extra
4 garlic cloves, crushed
2 tablespoons ginger, julienne
½ medium sized yellow pepper, julienned
2 small tomatoes, finely sliced
2 tablespoons light soy sauce

Blend cornflour with water in a bowl until dissolved. Add pork, egg yolks, soy sauce, sesame oil & salt and mix well. Cover & leave to marinate in the fridge overnight.

To make the sauce, remove core from pineapple & finely slice into pieces. Using a vegetable peeler, finely slice carrot lengthways into ribbons. Cut cucumber in half, slice on the diagonal & set aside, together with carrot & pineapple.

Place vinegar, wine or sherry, sugar & extra salt in a medium heavy-based saucepan & stir over high heat until sugar dissolves. Bring to the boil, add garlic, ginger, reduce heat & simmer, uncovered for 10 minutes. Add pineapple, carrot, cucumber, pepper & tomato & simmer for a further 3 minutes or until pineapple is tender & tomato has broken down slightly. Stir in soy sauce, remove from stove & set aside.

Combine plain flour & extra cornflour. Add the pork & mix well. Heat vegetable oil in a hot wok until surface seems to shimmer slightly. Deep fry pork in batches over high heat for 1 minute, then reduce heat to medium & fry for another 2 minutes, or until pork is almost cooked through. Remove & drain on absorbent paper. Gently reheat sauce. Return all pork to the hot wok & deep fry for a further 3 minutes, or until lightly browned, crispy & cooked through. Remove & drain well on paper. Serve with sauce.

2 comments:

Ellie said...

Deep frying is pretty easy (well, if we don't count the splattering oil!). To make sure that the oil is hot enough before starting the frying process, have a few cubes of bread on hand and toss one in. If the oil is hot, the oil will start bubbling rapidly around the bread - if you only get a few bubbles, it needs to be heated more.

If you want quite a crunchy exterior, you can double fry them - frying once at a slightly lower temp to cook them and get that exterior going, then drain, up the oil temp and fry again - you'll get a deep golden colour and quite a crunch :)

Ange said...

Ellie, thks for the tips, will try them out next time i have a mind to deep fry something!