Sweet And Sour Bak (pork)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Nancy | 1 | Servings | |
INGREDIENTS
| 10 | oz | Cubed pork |
| Sunflower oil | ||
| 1/2 | Onion | |
| 1 | Clove garlic | |
| 2 | Knobs ginger | |
| 2 | T | White or malt vinegar |
| 2 | Tbsp sugar | |
| 1 | t | Salt |
| 1 | T | Flour |
| 1 | T | Tomato ketchup |
| 1/2 | Mug of water | |
| 3 | Tbsp flour | |
| 1/2 | Mug water | |
| 1 | pn | Salt |
INSTRUCTIONS
To make the batter whisk the flour, water and salt together until smooth (no lumps). To make the sauce heat 1tbsp of oil in a hot wok, add the garlic, onion and the ginger and stir. Add the vinegar, tomato ketchup, sugar and water and bring to the boil. Add the flour and salt to thicken. Heat the sunflower oil in a pan. Dip each cube of pork in the batter and fry until golden brown, remove and drain Finally pour the sauce onto the pork and serve with boiled rice (carrots optional). DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 417
Calories From Fat: 89
Total Fat: 9.8g
Cholesterol: 187.1mg
Sodium: 2758.2mg
Potassium: 1207.3mg
Carbohydrates: 12.7g
Fiber: 1.3g
Sugar: 2.6g
Protein: 65.2g