Aycliffe Today’s resident chef Debbie Elizabeth serves up a weekly mouthwatering suggestion specially for our readers.
This week…
Sweet & Sour Pork
1lb Pork Pieces marinated in:
½ teaspoon salt
½ tablespoon Chinese wine
½ tablespoon light Soya sauce
1 egg yolk beaten
2 tablespoons water mixed well
1 tablespoon cornflour
SAUCE
3 tablespoons tomato sauce
3 tablespoons sugar
3 tablespoons vinegar (non-brewed)
1 teaspoon chill sauce
½ teaspoon salt
¾ cup water (approx 5oz)
½ tablespoon cornflour, blended with 2 tablespoons water
1 ½ tablespoons light Soya sauce
½ teaspoon sesame oil (not essential)
VEGETABLES
1 onion chopped not too fine
2 tomatoes cut in halves
Pieces of cucumber, mushrooms or peppers
Marinade pork for at least 1 hour then drain.
Heat oil for deep-frying. Coat pork pieces with cornflour. Fry pork until brown (a few minutes), take out, reheat oil, fry once more until crispy. Remove pork and drain off oil.
2 tablespoons oil, fry vegetables then add sauce, continue stirring until sauce thickens. Add pork, mix well serve hot.
Serve with boiled rice.
NB: Instead of Chinese wine you can use vinegar but make sure it’s the non-brewed condiment you get from chip shops. Malt vinegar is too strong.