Sunday, 22 May 2011

Sweet and Sour Pork

Batter for pork is as follows - This is Gluten free batter

1 kilo of pork pieces,  I think pork shoulder is best as it has a little bit of fat which makes it more tender.
4 egg yolks
1/4 cup of tamari sauce or soy sauce (won't be gluten free if you use regular soy sauce)
1tablespoon of sesame oil
3 tablespoons of cornflour

Using your hands mix together and marinade for at least 2 hours

Deep fry  on medium heat in batches until golden.  I use my wok as it works perfectly and uses less oil.
Do not over cook.

I put the cooked pork pieces on paper towel and put in the oven on a low heat until  all the pork has been deep fried.  It will still keep on cooking while in the oven so that is why not to over do  it in the wok.

 Meanwhile you can prepare the pickled vegetables while the pork is marinading.

Pickling mixture

Combine 1/2 cup of rice wine vinegar, 2 tablespoons of sugar and 1tsp of salt and about 1 tablespoon of fresh ginger.  Mix until dissolved.

Use 3 peppers,  I used 2 red and 1 yellow, use whatever you like.
1/2 cucumber - Peel leaving just a tiny bit of the skin just to add some flashes of dark green.  Then cut in 1/2 lengthways and remove the seeds.
Julienne the peppers and (remove the membrane) and the cucumber into matchsticks.
Add to the pickling mixture and let marinade and pickle away.  An hour is plenty of time.  Just remember to move them around so they all get a coating and soak in the vinegar.

Sweet and sour sauce is as follows

1/4 cup sugar
1/2 cup pineapple juice
2 tablespoons of tomato sauce or ketchup
1/4 cup fo rice vinegar
1 tablespoon of tamari sauce
1 tablespoon cornflour

Put all the ingredients in a pot and mix together until all the cornflour has dissolved.
When you are ready to use and pour onto the pork just gently heat until the sauce has thickened and is hot.
Assemble by putting white rice down first, then add the pork the sauce and finally the drained pickled vegetables.  Yum Yum

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