| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Nancy, Lam’s, Wok, Wiz |
1 |
servings |
INGREDIENTS
| 10 |
oz |
Cubed pork |
|
|
Sunflower oil |
| 1/2 |
|
Onion |
| 1 |
|
Clove garlic |
| 2 |
|
Knobs ginger |
| 2 |
tb |
White or malt vinegar |
| 2 |
lg |
Tbsp sugar |
| 1 |
ts |
Salt |
| 1 |
tb |
Flour |
| 1 |
tb |
Tomato ketchup |
| 1/2 |
|
Mug of water |
| 3 |
lg |
Tbsp flour |
| 1/2 |
|
Mug water |
| 1 |
pn |
Salt |
INSTRUCTIONS
SWEET & SOUR SAUCE
BATTER
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).
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