As usual I made a few changes – I didn’t have any peppers or onion but I have leeks, lots of leeks so I used them instead. I also didn’t have a fresh pineapple so I used some tinned pineapple – nice stuff – not the crappy tinned pineapple. I also substituted pineapple juice for the orange juice and tenderloin for pork shoulder – other than that I copied his recipe exactly …. no really.
Can I just say that via Conor I have learnt the importance of cooking things separately or in small batches – this has really improved my SE Asian cooking.
I made this at 8pm after a really busy day working in the garden, moving sheep cleaning ducklings, playing with the dog and just after making two batches of wretched medlar jelly that didn’t set. I might try and cook the jelly up some more with some lemon juice. Next time I cook up the medlars I am adding lemon pips (thank you George) and some cooking apples. I was knackered but it was doable and a lot easier and nicer than getting a takeaway.
Sweet and Sour Pork: 400g of pork tenderloin; as many leeks as you think you should eat; most of a tin of pineapple; 1/2 tbs of ginger. For the sauce – 2 tbs cider vinegar; 1tbs soy sauce; 2tbs tomato puree; 3 tbs pineapple juice; 1tbs sugar; 1 tabs of cornflour diluted in 3 tbs of water. For the batter – 1.5 tbs of self-raising flour; 1.5 tbs of corn flour; an egg; flour to dust the pork.
Heat the oven to warm-ish (not hot) and pop a dish in it lined with kitchen paper. Make the batter by mixing all the ingredients together. Cut the pork into bite-sized cubes and toss in the flour. Add to the batter.
Make the sweet and sour sauce by mixing all the ingredients together.
Heat some sunflower oil in a wok (don’t heat it to smoking but make sure it is hot – I tested it with a little bit of the batter mix) and fry the pork in very small batches.
When the pork is cooked place in the dish lined with kitchen paper and keep warm in the coven. Clean the wok out and then chop the leeks and stir fry until more or less cooked. Add in the pineapple and the sweet and sour sauce – let it bubble for a bit. Then add in the fried pork and stir gently.
Serve with rice. This makes huge portions for two people – we were very very hungry!
N.B. This was really, really good – thank you Conor.