Crispy Pork in a Sweet and Sour Sauce

Chinese at home - and easier than you think!


  • 1 pork steak - cut into thin strips
  • 110 g plain white flour
  • 1 dsp cornflour
  • 350 ml sparkling water (approx)
  • pinch cayenne pepper
  • 1 egg
  • sweet & sour sauce:
  • 1 carrot (cut into strips)
  • 0.50 leek (cut into strips)
  • 1 ½ mixed peppers (cut into strips)
  • 0.50 red onion
  • 2 cloves garlic (crushed)
  • 1 tblsp soft light brown sugar
  • 2 tblsp rice vinegar
  • 2 tblsp sherry
  • 6 tblsp dark soy sauce
  • 150 ml chicken stock
  • 2 tblsp tomato ketchup
  • 1 tblsp cornflour mixed with a little water


  1. Sieve the plain flour and the cornflour into a large mixing bowl and add a pinch of cayenne pepper which will give the dish a little added heat.
  2. Whisk in the egg and the sparkling water and mix them thoroughly until the mixture is combined and of a coating consistency.
  3. Refrigerate until required.
  4. Heat a deep fat fryer or a large pot/wok with some sunflower oil.
  5. To test is it ready drop a cube of bread into the oil to see if it will become golden brown.
  6. Cut the pork into very thin strips and toss them in a separate bowl of seasoned flour and shake off the excess.
  7. Transfer the floured pork into the chilled tempura batter and mix the pork around until it is well coated in the batter.
  8. Drop the battered pork strips into the oil and cook for 3-4 minutes until the pork is well cooked through to the centre.
  9. Meanwhile heat a large wok or saucepan with a little oil and add in the crushed garlic and the julienne vegetables and cook them gently for 3-4 minutes.
  10. Next add in the brown sugar and allow this to slightly caramelise the vegetables.
  11. Pour in the rice vinegar, soy sauce, sherry, ketchup and chicken stock and allow this mixture to come to the boil.
  12. Mix the cornflour with a little water and add this to the mixture and allow to simmer for 6-8 minutes.
  13. Serve the sauce with the crispy pork and some plain boiled basmati rice.


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