Sweet and sour pork with egg fu yung

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt

For the pork marinade

  • 400g/14oz pork fillet, sliced into strips
  • 4 tbsp soy sauce
  • 2 tbsp sherry
  • 2 garlic cloves, crushed or grated
  • thumb-sized piece fresh root ginger, grated
  • dash oil

For the sweet and sour sauce

  • 3 garlic cloves, crushed or grated
  • thumb-sized piece fresh root ginger, grated
  • 1 red pepper, deseeded and diced
  • 1 yellow pepper, deseeded and diced
  • ½ pineapple, peeled, core removed and cut into small chunks
  • 1 aubergine, diced
  • 5 tbsp tomato ketchup
  • 3–4 tbsp shaoxing rice wine
  • 2 tbsp soy sauce
  • 1 tbsp sesame seeds

For the batter

  • oil, for deep-frying
  • 150g/5½oz cornflour
  • 100g/3½oz self-raising flour
  • 1 tsp Chinese five-spice powder
  • 1 tsp ground Sichuan pepper
  • 200ml/7fl oz sparkling water

For the egg foo yung

  • 75g/2½oz pork mince
  • 50g/1¾oz dried shrimp, soaked in water overnight and chopped
  • 1 garlic clove, crushed or grated
  • thumb-sized piece fresh ginger, grated
  • 3 free-range eggs
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp oyster sauce
  • 4 spring onions, finely sliced

Method

  1. Mix all the marinade ingredients together in a small bowl and add the pork. Cover and leave in the fridge overnight.

  2. In the morning, lift the pork from the marinade and set aside, reserving the marinade.

  3. To make the sauce, heat the oil in a large pan and fry the garlic and ginger for 30 seconds. Add the peppers, aubergine and pineapple and cook for 5 minutes. Stir in the remaining ingredients, apart from the sesame seeds, and the reserved pork marinade. Simmer for 5 minutes or until thickened slightly. Season with salt and pepper and keep warm.

  4. Heat the oil in a heavy-based saucepan or deep-fat fryer to 180 C (use a probe thermometer to check the temperature if you’re not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Do not leave unattended).

  5. To make the batter, put all the dry ingredients in a bowl. Slowly pour in the sparkling water, whisking all the time, until you have a loose, smooth paste. Dip the pork slices into the batter and deep-fry in batches until golden brown and cooked through. (This should take 5–6 minutes). Drain on kitchen paper, dress with the sweet and sour sauce, sprinkle with the sesame seeds and keep warm.

  6. To make the egg foo yung, heat the sesame oil in a frying pan set over a medium heat. Stir fry the garlic, ginger and chilli for a few seconds. Add the pork mince and shrimps and cook for 3–4 minutes until browned and cooked through. Beat together the eggs with the remaining ingredients and pour over the mince. Cook until fully set. Sprinkle over the spring onions and serve with the sweet and sour pork.

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