Sweet and Sour Pork
Do you love Chinese sweet-and-sour pork with ginger and sweet chilli flavour? Instead of the traditional recipe, where the pork is deep-fried, try this healthier option of marinating, then stir-frying the pork. The fresh rice noodles are a must.
2cm piece of ginger, peeled and chopped
1 large red chilli, deseeded and diced
½ cup Chinese red-wine vinegar
1/3 cup tomato sauce
1/3 cup sweet chilli sauce
1 red onion, diced
4 sticks celery, diced
1 red capsicum, diced
5cm piece of ginger, peeled and chopped
2 bunches choy sum
1 cup snow peas, cut in half
2 tbsp toasted sesame seeds
4 spring onions (scallions), chopped
Ingredients
FOR THE MARINADE
500g pork fillet, sliced thinly2cm piece of ginger, peeled and chopped
1 large red chilli, deseeded and diced
4 tbsp sesame oil
FOR THE STIR FRY
450g packet fresh rolled rice noodles½ cup Chinese red-wine vinegar
1/3 cup tomato sauce
1/3 cup sweet chilli sauce
1 red onion, diced
4 sticks celery, diced
1 red capsicum, diced
5cm piece of ginger, peeled and chopped
2 bunches choy sum
1 cup snow peas, cut in half
2 tbsp toasted sesame seeds
4 spring onions (scallions), chopped
Method
1. Marinate pork fillet in ginger, chilli and 2 tbsp sesame oil for at least 30 minutes.
2. Heat a large wok to smoking point and quickly fry pork. Remove and cover with foil.
3. Cut the rolled rice noodles into 3cm lengths. Whisk together Chinese vinegar, tomato sauce and sweet chilli sauce.
4. Wipe the wok clean. Heat again with remaining sesame oil. Fry onion, celery and capsicum with ginger for about 2 minutes. Add choy sum and snow peas and fry quickly. Add sauce and noodles and stir gently till noodles soften. Turn off heat, add cooked pork and toss. Serve sprinkled with sesame seeds and spring onions.
Notes
Tip of the week
Fresh rolled rice noodles are available at Asian supermarkets. You can use fresh noodles for any recipe that calls for dried rice noodles.
- Source:
- Who
- Author:
- Stylist:
- ANNETTE FORREST
- Photographer:
- BEN DEARNLEY
