The first time I made this recipe I used pork tenderloin.
I think I prefer chicken though.
The batter is light and crispy
and is also the perfect batter to use when making
Halibut Fish and Chips.
Sweet and Sour Pork or Chicken
Adapted slight from: A Glug of Oil
350 g Pork Tenderloin – Sub Boneless Chicken Breast
1/2 green bell pepper
1 Red Bell Pepper
2 Spring Onions – sliced
2 or 3 Pineapple Rings (from a can) and cut into small pieces
3 cloves Garlic – finely chopped
1 tablespoon grated fresh ginger
1-2 dried red chillies – cut into small strips or hot red chili flakes. (optional)
Peanut oil for stir frying.
1 teaspoon sesame oil
1 tablespoon Corn Flour
2 teaspoons Rice Wine – Shaoxing
4 tablespoons of Flour
1 tablespoon of Corn Starch
1 Egg – lightly beaten
Soda Water – just enough to make the batter thick
1 teaspoon Oil
A Pinch of Salt
Sweet and Sour Sauce:
5 tablespoons of Thai Sweet Chili sauce
2 Tablespoons Rice Vinegar
1 tablespoon Oyster Sauce
1 teaspoon Corn Flour
Mix the sweet and sour sauce ingredients together. Adjust sauce to suit own taste.
Cut the pork tenderloin into pieces and marinate with the ingredients for a good 20 minutes.
Make the batter – mix together the flour. salt and the corn starch. Mix in the egg, oil and enough soda water to make a thick batter. Add the pork pieces to the batter. Coat well.
Heat oil in deep fryer in deep fryer or a heavy pan. I use a vintage Griswold Cast Iron Dutch Oven to deep fry.
Fry the pork pieces until they turn golden brown. Remove when done and drain on kitchen paper.
Heat peanut oil in wok until smoking hot.
Add the onions and peppers (and hot red pepper) and stir fry for 30 seconds or so. Add the garlic and the ginger. Then add the pineapple pieces. Add the sweet and sour sauce. Now add the pork and toss to coat well with the sauce. Add the chopped green onion and serve over rice or noodles.
6 Comments Add yours
Ohmygosh.You know me and these types of dishes..Looks like perfection to me.One day I hope to make it!!
Super good looking dish and I look forward to trying it as well as the batter on some fish.
Ann, I m so glad you posted this recipe again. When I saw the picture on the Cooking Forum, I started drooling. I really love the use of sweet chili sauce rather than ketchup.
Thanks Monique. I hope so too.Big Dude, Thanks. The batter is wonderful on fish.Sue, I've never cared for ketchup so when it works I often sub Thai Sweet Chili sauce. The original recipe also called for Soy Sauce. I know that you are always looking for ways to reduce sodium. I also leave it out.~Ann
It sounds so delicious, I couldn't wait to dig in.
This used to be such a favorite of my husband's. I've never made it with chicken though. It looks wonderful, Ann.