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Sweet & sour pork
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Prep Time:
80 minutes
80 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
125 minutes
125 minutes
Elevate your culinary skills with this gourmet sweet and sour pork recipe.
Ingredients:
- 500g pork spare ribs
- 1/4 tsp Sichuan peppercorns (see Notes)
- 4.50 gm sugar
- 20.00 ml Shaohsing rice wine (see Notes)
- 1 egg yolk
- 10.00 gm cornflour
- Peanut oil, to fry
- 36.40 gm peanut oil
- 6 spring onions, sliced
- 1 green capsicum, cut into thin strips
- 1 red capsicum, cut into thin strips
- 60.00 gm caster sugar
- 40.00 ml seasoned rice vinegar (see Notes)
- 21.00 gm light soy sauce
- 41.60 gm tomato sauce
- 1/4 tsp sesame oil
- 5.00 gm cornflour
- 50ml Chicken Liquid Stock (see Notes)
Instructions:
- Peel off and discard the skin and bone from spare ribs, then cut the meat into bite-sized pieces. Crush peppercorns and mix with salt, pepper, sugar, and rice wine. Coat the pork with the mixture and chill in the refrigerator for 1 hour to marinate.
- To make the sauce, heat oil in a frying pan over medium-high heat. Sauté spring onion and capsicum for 2 minutes. Stir in sugar, rice vinegar, soy sauce, tomato sauce, and sesame oil until well combined.
- Bring the sauce to a boil, then lower the heat to medium until it simmers gently. Mix cornflour and stock together, then add to the sauce. Cook for 2-3 minutes until the sauce thickens.
- Whisk egg yolk and cornflour in a bowl until thin batter forms. Heat oil in a wok over medium-high heat.
- Preheat your oven to 180°C.
- Coat pork in batter and fry until beautifully crisp and golden brown in batches. Drain on paper towels and transfer to a baking dish.
- Drizzle the flavorful sauce over the succulent pork, then bake covered for 30 minutes. Serve alongside fragrant fried rice.