Sweet And Sour Pork Recipe

350g lean pork
¼ tsp salt
½ tsp ground Szechuan peppercorns
1 tbsp Chinese rice wine
115g bamboo shoots
2 tbsp plain flour
1 egg, beaten
vegetable oil for frying
1 tbsp vegetable oil
1 garlic clove finely chopped
1 spring onion cut into short sections
1 smaill green pepper diced
1 fresh red chilli, seeded and shredded
1 tbsp light soy sauce
2 tbsp light brown sugar
3 tbsp rice vinegar
1 tbsp tomato puree
120 ml stock

Cut the lean pork into small bite size cubes. Marinate with salt, ground peppercorns and Chinese wine for about 15-20 minutes.

Cut the bamboo shoots into small cubes about the same size as the pork pieces.

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.

Reheat the oil add the pork and bamboo shoots and fry for 1 minute or until golden. Drain

Heat 1 tbsp oil, add the garlic, spring onion, pepper and chilli. Stir-fry for 30-40 seconds then add the seasonings with the stock. Bring to the boil then add the pork and bamboo shoots.