Sweet and Sour Pork from China

This is a classic.  When you think of Chinese food you think of Sweet and Sour Pork.  Of course in Mainland China it tastes very different to the Sweet and Sour Pork you get from your neighborhood Chinese Take-away.  I have made this with pork, chicken and prawns.  I would imagine vegetarians could use vegetables instead of the meat.  This recipe is very simple to make and is delicious!  

Sweet and Sour Sauce

3 tablespoons soy sauce

1 cup stock (water with a stock cube in)

2 tablespoons sesame oil

3 tablespoons vinegar

3 tablespoons sugar

4 tablespoons tomato sauce/ketchup ( or 2 tomato sauce and 2 fruit chutney)

1 teaspoon apricot jam

1 finely chopped onion

1 carrot sliced into julienne strips

a half a green or red capsicum or mixture of both, chopped into small blocks

ginger and garlic to taste

a liberal dash of chili

1 teaspoon cornstarch mixed to a thin paste with a little water

Put everything in a pot except the cornstarch paste, and bring to the boil stirring constantly.  Reduce heat to a simmer and add the cornstarch paste.  Keep stirring until it has the desired thickness.

Batter

2 eggs

1/2 cup apple cider

1 cup flour

dash of chili powder

salt and pepper to taste

Mix all the ingredients together, as easy as that. I use chopsticks to hold the meat when dipping into the batter.

Preparing the meat

If using shrimps keep them whole.  Chicken or pork dice into bite-sized cubes.  I marinate them for a little bit in a mixture of 2 tablespoons apple cider, 2 tablespoons soy sauce, 1 tablespoon sesame oil and a pinch of ginger, garlic and chili.

Deep fry the batter-covered meat cubes in hot oil until golden brown.  Serve with sweet and sour sauce and steamed rice.

Enjoy!

"Other reciies and Bloggers/Writers from Abroad" http://www.billionhbn.yolasite.com/
Cindy Vine is the author of Hush Baby, C U @ 8, Defective and The Colorful Art of Pain.  You can find out more about her books by visiting her website http://cindyvine.com