SWEET AND SOUR PORK HONG KONG STYLE RECIPES

Steps:

• First make the sweet and sour sauce by combining the tomato sauce, vinegar, sugar, chicken stock and corn flour in a small saucepan over a low heat. When all the ingredients have come together to form a smooth sauce, remove from the heat and set aside.
• Heat the oil in the wok on a high heat.
• Dip the chicken pieces in the egg then dredge in the cornflour.
• Fry the battered chicken pieces for 4-5 minutes or until crisp and light brown. Remove the meat from the wok and drain. You might need to do this in batches.
• Heat 30ml (2 tbsp) vegetable oil in a clean wok, then fry the pineapple, onion and peppers for 3 minutes.
• Add the chicken and sauce, stir and let the mixture bubble until it’s thickened.
• Serve immediately with steamed rice.

Steps:

• For the pork, place the roasted peanuts, a few pinches of ground pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside.
• Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess.
• Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest.
• For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste.
• Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper.
• To serve, pour the sauce over the pork and serve with rice and choi sum.