See Also: Sweet and Sour Pork, Chiu Chow Style(recipes)
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Sweet and Sour Pork, Chiu Chow Style (recipes)








Serves 4



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



450g/1lb minced fatty pork1 egg white4tbsp water175g/6oz fresh or tinned water chestnuts, peeled if fresh, coarsely chopped2 tbsp light soy sauce1 tbsp dark soy sauce2 tbsp shaoxing rice wine or dry sherry1½tbsp sugar2tsp salt½ tsp freshly ground black peppercaul fat for wrapping100g/4oz carrots, thinly sliced on the diagonal100g/4oz green pepper, cut into 2.5cm/1in squares100g/4oz red pepper, cut into 2.5cm/1in squarescornflour for dusting570ml/1 pintground nut oil50g/2oz spring onions (about 4), cut into 2.5cm/1in pieces75g/3oz tinned lychees, drained, or fresh orange segmentsFor the Sauce:150ml/5fl oz classic chinese chicken stock or good-quality bought stock1 tbsp light soy sauce2tsp dark soy sauce2tsp sesame oil½ tsp salt½ tsp freshly ground white pepper1½tbsp chinese white rice vinegar or cider vinegar1 tbsp sugar2 tbsp tomato paste or tomato ketchup2tsp cornflour, blended with 1 tbsp waterfresh coriander leaves, to garnish (optional)



Method



1. Mix the pork with the egg white and water, using your hand (this helps incorporate air). The mixture should be light and fluffy. Do not use a blender as it would make it too dense. Add the water chestnuts, light and dark soy sauce, rice wine or sherry, sugar, salt and pepper and mix thoroughly.2. With your hands, shape the mixture into small rounds, about the size of golf balls.3. Spread out the sheet of caul fat on a work surface and place the pork balls on it at 7.5cm/3in intervals. Then cut the caul fat into 7.5cm/3in squares and wrap it around each ball.4. Bring a pan of water to the boil and blanch the carrots and peppers for about 4 minutes, until just tender. Drain and set aside.5. Dust the pork balls with cornflour, shaking off any excess. Heat the oil in a deep-fat fryer or large wok until slightly smoking. Reduce the heat to moderate and deep-fry the pork balls for 3-4 minutes, until crisp and cooked through. Remove with a slotted spoon and drain on kitchen paper.6. In a large saucepan, combine all the sauce ingredients except the cornflour mixture and bring to the boil. Add the peppers, carrots and spring onions and stir well. Stir in the cornflour mixture and cook for 2 minutes, then turn the heat down so that the mixture is simmering. Add the lychees or orange segments and the pork balls to the sauce. Mix well, then serve at once.