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Sweet and sour pork with egg fried rice

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Saturday Kitchen
Classic sweet and sour pork is easy to make at home, and will get your tastebuds going - succulent and fragrant.

Method


  1. For the pork, heat a deep fat fryer to 190C/375F, or alternatively heat vegetable oil in a deep-sided, heavy based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  2. Toss the pork strips with the vegetable oil.

  3. Place the salt and rice/potato flour into a bowl, add the pork and toss to coat each piece thoroughly.

  4. Lower the pork pieces carefully into the fat fryer a few at a time, and cook, in batches, for 2 minutes. Remove the pork pieces from the hot oil, and drain onto kitchen paper.

  5. For the sauce, heat a frying pan until hot, add the sugar and heat til it becomes a caramel, then carefully add the rice wine, grapefruit juice and soy sauce and bring to the boil. Add the chopped chillies, chilli flakes and ginger and cook for a few minutes until the sauce thickens a little.

  6. Heat a wok until hot, add the vegetable oil, onion, peppers and pineapple and stir fry for 3-4 minutes until just tender. Add the garlic and cooked pork to the sauce and cook for 1-2 minutes, tossing the pork so it gets a good covering of the sauce.

  7. For the egg fried rice, heat a wok until hot, add the oil and rice and stir fry for 2-3 minutes until hot through. Mix the eggs and sesame oil in a bowl with a fork. Add the eggs to the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.

  8. Place the cabbage in the deep fat fryer for 2 minutes, drain and sprinkle with the salt and sugar and toss.

  9. Pile the fried rice onto a plate and spoon the pork alongside, spooning extra sauce over the top. Serve the crispy cabbage on top of the pork, with the grated scallop.

Ingredients

  • 400g/14oz pork tenderloin fillet, cut into thin strips
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 8 tbsp rice flour or potato flour, or cornflour

For the sweet and sour sauce

  • 150g/5½oz caster sugar
  • 150ml/5fl oz rice wine
  • 75ml/3fl oz grapefruit juice
  • 4 tbsp soy sauce
  • 2 red chillies, finely diced
  • 2 tsp chilli flakes
  • 10cm/4in piece fresh root ginger, finely grated
  • 1 tbsp vegetable oil
  • 1 red onion, finely sliced
  • 1 red pepper, cut into triangles
  • 1 green pepper, cut into triangles
  • ½ small pineapple, cut into small pieces
  • 2 garlic cloves, finely sliced

For the egg fried rice and crispy cabbage

  • 2 tbsp groundnut oil
  • 200g/7oz basmati rice, cooked and cooled
  • 2 free-range eggs, lightly beaten
  • 2 tsp sesame oil
  • 4 spring onions, finely sliced
  • 3 tbsp chopped coriander leaves
  • ¼ head spring cabbage, finely shredded
  • ½ tsp salt
  • ½ tsp soft brown sugar
  • 2 tsp dried scallop, grated

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