Kylie Kwong : Sweet and Sour Pork

Ingredients :

350 gr or 12 oz lean pork
1.5 ml or 1/4 teaspoon salt
2.5 ml or 1/2 teaspoon Sichuan peppercorns
15 ml or 1 tablespoon Chinese Rice Wine
115 gr or 4 oz bamboo shoots
30 ml or 2 tablespoon plain (all-purpose) flour
1 egg, lightly beaten
Vegetable oil, for frying
15 ml or 1 tablespoon vegetable oil
1 garlic clove, finely chopped
1 spring onion (scallion), cut into short sections
1 small green (bell) pepper, diced finely
1 fresh red chili, seeded and shredded
15 ml or 1 tablespoon light soy sauce
30 ml or 2 tablespoon light brown sugar
45 ml or 3 tablespoon rice vinegar
15 ml or 1 tablespoon tomato puree (paste)
About 120 ml or 4fl oz or 1/2 cup stock


How To Make :

1. Using a sharp knife, cut the lean pork into small bitesize cubes. Marinate with the salt, ground peppercorns and Chinese wine for about 15-20 minutes.
2. Cut the bamboo shoots into small cubes about the same size as the pork pieces.
3. Dust the pork with flour, dip in the beaten egg, and coat with more flour. Deep-fry in moderately hot oil for 3-4 minutes, stirring to separate the pieces. Remove.
4. Reheat the oil, add the pork and bamboo shoots and fry for 1 minute, or until golden. Drain.
5. Heat 15 ml / 1 tablespoon oil and add the garlic, spring onion, pepper and chili. Stir-fry for 30-40 seconds, then add the seasoning with the stock. Bring the boil, then add pork and bamboo shoots and heat through.



(pic: rasamalaysia)