Sweet and Sour Pork

Serves 4-6


Ingredients:

700g pork belly or spare ribs
1 tbsp light soy sauce
1 tbsp dry sherry
½ medium cucumber
2 tbsp Chinese sweet mixed pickles
1 cup cornflour
5 cup vegetable oil
¼ green capsicum, shredded
¼ red capsicum, shredded
1 medium onion, sliced from top to base
½ cup white vinegar
1 cup water
¼ cup tomato sauce
⅓ cup sugar
1 tsp chicken stock powder
1 tbsp cornflour, extra


Method:

1. Thickly slice the pork, then cut into 1-cm strips crossways so that each piece consists of layers of pork and fat. Remove any small bones from spare ribs. Brush with sherry and soy; set aside 20 minutes.
2. Peel the cucumber, cut in half and scoop out the seeds, then cut into thin slices. Finely chop the pickles or cut into fine shreds.
3. Coat the pork thickly with cornflour and shake off the excess. Fry in several batches in the oil until lightly golden, about 2 minutes. Remove and spread on a rack to drain and cool.
4. Stir-fry the capsicum and onion in 3 tablespoons of oil taken from the frying pan. (Reserve the remaining hot oil for a second fry of the pork.) Add the cucumber and pickles and fry briefly, then add the vinegar, water, tomato sauce, sugar, chicken stock and cornflour. Stir until the cornflour is dissolved. Bring to the boil and simmer, stirring, until thickened.
5. Reheat the oil and fry the pork a second time until golden and crisp, about 2 minutes. Pour on the sauce and serve hot with white steamed rice.