No doubt sweet and sour is on almost every order sent out from the Chinese takeaway. The premise of this dish is traditionally Chinese but, like most dishes, western culturally appropriation has changed the dish to our taste. You have to look no further than the use of tomato ketchup and the often added British invention of Worcestershire sauce. Even today you’re more likely to find this than soy sauce. This is defiantly worth a go as it is ready before you would be told to go and pick up your order.
Time: 25 minutes
Difficulty: Straight forward
500g of Pork Tenderloin
1 Red Onion
4 Cloves of Garlic
1 thumb sized piece of Ginger
160g of Tinned Pineapple (drained)
75g of Plain Flour
75g of Cornflour
3 tablespoons of Brown Sugar or Jaggery
2 tablespoon of Cider Vinegar
8 tablespoons of Tomato Ketchup
2-4 tablespoons of Soy Sauce or Worcestershire Sauce
1. Dice the pepper and pineapple into chunks. Slice the onion. Finely chop the garlic and ginger. Separately slice the pork into thin flat pieces.
2. Fry the garlic and ginger in a large pot for two minutes. Then add the soy sauce, vinegar, ketchup and sugar. Continue cooking for 2 minutes and add a few tablespoons of water to loosen the sauce if needed.
3. Mix together the cornflour and plain flour. Season with salt and pepper. Toss the pork in the flour mixture.
4. Using a deep fat fryer or a skillet with rapeseed oil and a thermometer fry the pork for 3-4 minutes. Do this in batches and if using a skillet use a thermometer and try to keep a constant temperture of around 180 degrees Celsius (356 degrees Fahrenheit).
5. Add the pineapple, onions and peppers to the sauce. Cook on a medium heat for 3 minutes. Then add the pork and mix well.
6. Ensure the pork is completely coated and serve.