Sweet and Sour Pork with Egg-fried Rice Recipe Britain's Best Home Cook
Ditch the takeaway and make this classic Chinese dish of Sweet and Sour Pork using this easy-to-follow recipe from Britain's Best Home Cook.
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Cooking tools:
- Mixing bowl
- Stove
- Pan
- Wok
- Nonstick skillet
- Plate
- Serving platter
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Wooden spoon
- Colander
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saucepan
- Spatula
- Kettle
Ingredients
- 2 tbsp soy sauce
- 1 tbsp sake or dry sherry
- 2½ tbsp cornflour
- 500g (1lb 2oz) pork fillet, cut into 2cm (¾in) cubes
- 2 tbsp groundnut oil
- 3 garlic cloves, crushed
- 1 onion, finely sliced
- 1 green pepper, de-seeded and finely sliced
- 1 carrot, finely sliced
- 4cm (1½in) piece of fresh root ginger, peeled and cut into matchsticks
- 3 tbsp soft brown sugar
- 6 tbsp rice vinegar or white wine vinegar
- 170ml (6fl oz) water
- 2 spring onions, finely sliced
- ½ fresh red chilli, de-seeded and finely sliced
- sea salt
- black pepper
- 225g (8oz) jasmine rice
- 2 eggs, beaten with ½ tsp sea salt
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