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SWEET & SOUR PORK

SWEET & SOUR PORK

Servings: 4

Ingredients

100g cornflour
1 tsp (5ml) NOMU Oriental Rub
4 tbsp ice-cold water
600g pork fillet
Vegetable oil, for deep frying

SWEET & SOUR SAUCE:
80ml tomato sauce
260ml rice vinegar
300g sugar

Directions

Combine the cornflour, NOMU Oriental Rub and cold water in a bowl and stir together briskly. This should form a fairly runny paste that evenly coats the meat. Cut the pork into bite-size pieces and set aside.

Combine all of the sauce ingredients together in a saucepan over low heat. Stir often to dissolve the sugar, then bring to a boil and simmer until the sauce is reduced and thickened. Allow to cool before using.

Heat the oil in a deep frying pan or wok. Dip the pieces of pork in the prepared batter one at a time, and place them into the hot oil. The batter should puff up and crisp and turn golden. Fry the pork in batches and drain on kitchen paper. Once all the pork is fried, return to the oil to heat up and go extra crispy.

Drizzle generously with sweet & sour sauce to coat, or serve on the side to dip with a bowl of fragrant Jasmine rice.

 

Tip: For more classic takeaway-style pork, stir-fry some onion wedges and chopped bell peppers until softened but still with a bite. Toss in the sauce with the crispy pork and serve on egg-fried rice. 

Ingredients

100g cornflour
1 tsp (5ml) NOMU Oriental Rub
4 tbsp ice-cold water
600g pork fillet
Vegetable oil, for deep frying

SWEET & SOUR SAUCE:
80ml tomato sauce
260ml rice vinegar
300g sugar

Directions

Combine the cornflour, NOMU Oriental Rub and cold water in a bowl and stir together briskly. This should form a fairly runny paste that evenly coats the meat. Cut the pork into bite-size pieces and set aside.

Combine all of the sauce ingredients together in a saucepan over low heat. Stir often to dissolve the sugar, then bring to a boil and simmer until the sauce is reduced and thickened. Allow to cool before using.

Heat the oil in a deep frying pan or wok. Dip the pieces of pork in the prepared batter one at a time, and place them into the hot oil. The batter should puff up and crisp and turn golden. Fry the pork in batches and drain on kitchen paper. Once all the pork is fried, return to the oil to heat up and go extra crispy.

Drizzle generously with sweet & sour sauce to coat, or serve on the side to dip with a bowl of fragrant Jasmine rice.

 

Tip: For more classic takeaway-style pork, stir-fry some onion wedges and chopped bell peppers until softened but still with a bite. Toss in the sauce with the crispy pork and serve on egg-fried rice. 

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