Sweet and sour pork with pineapple (Chinese cooking for Australians)

 

For 4 servings

• 500 gr pork tenderloin
• 2 egg whites
• 30 ml cornflour
• 30 ml water
• Pinch of salt and bicarbonate of soda
• 1 large onion, cut into ¾ inch (2 cm) squares
• 1 green pepper, cut into ¾ inch (2 cm) squares
• 1 fresh red chilli, minced
• 1 fresh pineapple, cut into small cubes
• Deep-frying oil

Sauce

• 60 ml water
• 125 ml pineapple juice
• 15 ml tomato sauce
• 5 ml Chinese plum sauce
• 15 ml white vinegar
• 10 ml sugar
• ¼ fresh red chilli, minced
• 3 slices fresh ginger, minced
• 10 ml cornflour
• 15 ml vegetable oil

Preparation

1. Cut pork into 1 inch (2.5 cm) cubes.
2. Place in a bowl with egg whites, cornflour, water, salt and bicarbonate of soda ; mix well and leave for 20-25 minutes.
3. Set the pineapple shells on a serving plate and surround with shredded lettuce or cabbage ; set aside.
4. Mix sauce ingredients in a small saucepan.

Cooking

1. Bring sauce to a boil. reduce heat and simmer for 4-5 minutes ; keep warm.
2. Heat deep oil in a large wok and when very hot, reduce heat slightly and deep-fry pork for 3 minutes ; drain and leave to cool.
3. Blanch onion and green pepper in boiling water for 20 seconds ; drain and splash with cold water and drain well.
4. Reheat oil and fry pork for a second time until lightly browned, with surface well crisped ; drain well.
5. Place onion and green peppers in a strainer and deep-fry for a few seconds ; drain.
6. Pour off all but 30 ml oil and return meat to the pan with onion, green peppers, chilli and pineapple cubes ; stir-fry for 1 minute, then pour in the sauce and bring to the boil.
7. Spoon pork, vegetables and sauce into the pineapple shells ; garnish with parley or mint.

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