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© NOVA JULY 2011
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Sweet & Sour Pork
Celebrity chef Kylie Kwong offers
NOVA readers a recipe from her
latest book It Tastes Better. Kylie
will be appearing at the Sydney
Organic Expo in August.
Ifind that marinating the pork
overnight is a must for this dish – the
flavour is so much more intense. I
guess the main difference between my
sweet and sour sauce and traditional recipes
is that I use fresh tomatoes instead of
tomato sauce out of the bottle, fresh
pineapple instead of tinned pineapple.
● 11⁄2 tablespoons cornflour (cornstarch)
● 1 tablespoon cold water
● 2 × 300 g (10 oz) pork neck fillets, cut
in half lengthways and then into bite-
sized pieces on the diagonal
● 2 egg yolks, lightly beaten
● 3 teaspoons light soy sauce
● 2 teaspoons sesame oil
● 1 teaspoon sea salt
● 1⁄4 cup plain (all-purpose) flour
● 1⁄4 cup cornflour (cornstarch),
● extra vegetable oil for deep-frying
Sweet and Sour Sauce
● 1⁄4 small ripe pineapple, peeled
● 1 small carrot, peeled
● 1 small cucumber, peeled
● 3⁄4 cup malt vinegar
● 5 tablespoons shaohsing wine or dry
● 1⁄2 cup white sugar
● 1 teaspoon sea salt, extra
● 4 garlic cloves, crushed
● 2 tablespoons ginger julienne
● 1⁄2 medium-sized yellow pepper,
● 2 small tomatoes, finely sliced
● 2 tablespoons light soy sauce
1. Blend cornflour with water in a medium-
sized bowl until dissolved. Add pork, egg
yolks, soy sauce, sesame oil and salt and
mix well. Cover and leave to marinate in
the refrigerator overnight.
2. To make the Sweet and Sour Sauce,
remove core from pineapple and finely
slice into pieces. Using a vegetable
peeler, finely slice carrot lengthways into
ribbons. Cut cucumber in half lengthways,
slice on the diagonal and set aside,
together with the pineapple and carrot.
3. Place vinegar, wine or sherry, sugar and
extra salt in a medium-sized heavy-based
saucepan and stir over high heat until
sugar dissolves. Bring to the boil, add
garlic and ginger, reduce heat and simmer,
uncovered, for 10 minutes. Add reserved
pineapple, carrot, cucumber, pepper and
tomato and simmer for a further 3 minutes
or until pineapple is tender and tomato
has broken down slightly. Stir in soy
sauce, remove from stove and set aside.
4. Combine plain flour and extra
cornflour. Add to the marinated pork and
mix well. Heat vegetable oil in a hot wok
until surface seems to shimmer slightly.
Deep-fry pork in batches over high
heat for 1 minute, then reduce heat to
medium and fry for another 2 minutes,
or until pork is almost cooked through.
Remove from wok and drain on kitchen
paper. Gently reheat Sweet and Sour
Sauce. Finally, return all pork to the hot
wok and deep-fry for a further 3 minutes,
or until lightly browned, crispy and
cooked through. Remove from wok and
drain well on kitchen paper.
5. Arrange pork on a platter and serve
immediately with a bowl of warm Sweet
and Sour Sauce.
Serve as a meal for 4 with steamed rice or as part of a banquet for 4–6 .
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