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Sweet and sour pork
Marinated battered pork pieces deep friwend and served in a mildly sharp and refreshingly sweet syrupy sauce, best served with steamed rice.
What you need
- 450 g diced pork
- 3 tsp dry sherry
- 3 tsp light soy sauce
- 1/2 tsp salt
- 1 egg, beaten
- 45 ml cornflour
- oil for deep frying
- for the sauce
- 150 ml chicken stock
- 3 tsp light soy sauce
- 4 1/2 tsp white wine vinegar
- 3 tsp soft light brown sugar
- 3 tsp tomato puree
- 1/2 green pepper, cored, de-seeded and diced
- 1 carrot, peeled, cutinto thin strips and blanched
- 2-3 salad onions, trimmed and chopped diagonally
- 25 g canned waterchestnuts, sliced
- 1 tsp cornflour
Method
Put the pork in a bowl. Stir in the sherry, soy sauce and salt. Leave to marinate for 20 min.
Mix together the egg and cornflour to form a smooth batter. Drain the marinated pork. Add to the batter. Gently stir to coat.
Remove pork from the batter with a slotted spoon. Deep fry in batches until golden. Drain on kitchen paper.
For the sauce: Mix together the chicken stock, soy sauce, vinegar, sugar and tomato puree in a saucepan. Bring to the boil. Add the vegetables and waterchestnuts. Stir well.
Mix the cornflour with 1 teaspoon of water. Stir into the sauce. Bring back to the boil, stirring until thickened. Serve.
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Preparation 10 minutes Cook 15 minutes Waiting » 20 minutes Marinate 20 minutes Total 45 minutes -
Energy 263 kcal/serving Fat 3.67 g/serving Carbohydrates 51.90 g/serving Glycaemic Index 57 Glycaemic Load 7.43 
Serving suggestion
Steamed rice.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1105 | 457 | 10475 | 8350 |
| Energy (kcal) | 263 | 108 | 2500 | 2000 |
| Protein (g) | 29.7 | 12.3 | ||
| Carbohydrate (g) | 15.0 | 6.18 | 345 | 275 |
| Fat (g) | 8.86 | 3.67 | 95 | 70 |
| Fat (saturated) (g) | 2.99 | 1.24 | ||
| Fibre (g) | 1.20 | 0.49 | ||
| Sodium (mg) | 1057 | 437 | ||
| Salt (equivalent) (g) | 2.64 | 1.09 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 395 | 163 | 800 |
| Vitamin B-12 (µg) | 0.97 | 0.40 | 1 |
| Vitamin B-6 (mg) | 0.75 | 0.31 | 2 |
| Vitamin C (mg) | 13.5 | 5.60 | 60 |
| Vitamin D (µg) | 7.63 | 3.15 | 266 |
| Vitamin E (mg) | 0.83 | 0.34 | 10 |
| Zinc (mg) | 2.95 | 1.22 | 15 |
| Calcium (mg) | 44.2 | 18.3 | 800 |
| Folate (mcg) | 23.1 | 9.55 | 200 |
| Iron (mg) | 1.95 | 0.81 | 14 |
| Magnesium (mg) | 43.5 | 18.0 | 300 |
| Niacin (mg) | 6.73 | 2.78 | 18 |
| Pantothenic acid (mg) | 1.26 | 0.52 | 6 |
| Riboflavin (mg) | 0.45 | 0.19 | 1.6 |
| Phosphorous (mg) | 318 | 131 | 800 |
| Thiamin (mg) | 1.27 | 0.53 | 1.4 |
This recipe is:
Citrus free
Cow-dairy free
Dairy free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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