Sweet and Sour Pork - it's one of those perennial favourites that you get when you go the local Chinese Restaurant for dinner. Well it is with our family!
I don't tend to make it that much at home as I tend to shy away from anything that I need to fry in batches - I find that by the last batch the first has gone soggy!!! So don't ask my why I was tempted in anyway to make this dish - perhaps the "inspiration fairy" had deserted me this week - I don't know - but somehow Sweet and Sour Pork made it onto the menu at our house! I must say I was pleasantly surprised with the results too! This is a lovely fresh Sweet and Sour - I think the addition of cherry tomatoes makes all the difference.
Sweet and Sour Sesame Pork
Adapted From MasterChef Magazine- June Edition
Serves 4-6
1.2kg pork scotch fillet (neck) steaks
1/2 cup cornflour
1 tsp garam masala
1 egg
2tbs soy sauce
2tsp sesame oil
4 cloves garlic, crushed
5cm piece of ginger, cut into matchstick size pieces
2 tbs tomato paste
1/2 cup rice wine vinegar
1/3 cup caster sugar
1/4 cup Shaoxing cooking wine
400g pineapple, cut into 3cm pieces
250g grape or cherry tomatoes, halved
1 red capsicum, cut into 3cm pieces
2 tbs sesame seeds
2 spring (green) onions, thinly sliced
rice bran oil to shallow fry
1/4 cup plain flour
Steamed rice to serve
Cut the pork into 3cm pieces. Place 2 tbs cornflour and garam masala in a bowl. Whisk in egg, soy sauce and sesame oil until combined. Add the pork and toss to coat.
To make the sweet and sour sauce, place the garlic and ginger in a pan. Add the tomato paste, vinegar, sugar and rice wine. Combine. Add the pineapple pieces, cherry tomatoes, and capsicum. Bring to a simmer over medium heat, stirring occasionally to dissolve sugar, then cook for 20 minutes, or until the capsicum is tender, but the tomatoes are still holding their shape. Keep warm.
Meanwhile heat the sesame seeds in a pan over medium heat for 2 minutes, or golden (stirring). Transfer to a bowl. Add the sliced spring onions along with 1 tsp salt. Reserve.
Fill a frying pan or wok with 3 cm of oil. Heat over medium heat. Add the remaining cornflour, the plain flour and 2tsp water to the pork mixture. Toss the pork to coat. Fry the pork in batches for 3 minutes each side, until golden and cooked through. Drain on paper towel.
Combine the pork and the sauce. Scatter the pork mixture with the sesame seed mixture. Serve with rice.
This was really lovely, much better than I expected. I think choosing the right cut of pork made a big difference as well. The pork scotch fillet made for a nice tender piece of meat. The flavours in the sauce were also excellent. I Will definitely make this one again!!!
So Dear Readers what is your favourite dish when head on out the the local Chinese Restaurant with the family?
I don't tend to make it that much at home as I tend to shy away from anything that I need to fry in batches - I find that by the last batch the first has gone soggy!!! So don't ask my why I was tempted in anyway to make this dish - perhaps the "inspiration fairy" had deserted me this week - I don't know - but somehow Sweet and Sour Pork made it onto the menu at our house! I must say I was pleasantly surprised with the results too! This is a lovely fresh Sweet and Sour - I think the addition of cherry tomatoes makes all the difference.
Sweet and Sour Sesame Pork
Adapted From MasterChef Magazine- June Edition
Serves 4-6
1.2kg pork scotch fillet (neck) steaks
1/2 cup cornflour
1 tsp garam masala
1 egg
2tbs soy sauce
2tsp sesame oil
4 cloves garlic, crushed
5cm piece of ginger, cut into matchstick size pieces
2 tbs tomato paste
1/2 cup rice wine vinegar
1/3 cup caster sugar
1/4 cup Shaoxing cooking wine
400g pineapple, cut into 3cm pieces
250g grape or cherry tomatoes, halved
1 red capsicum, cut into 3cm pieces
2 tbs sesame seeds
2 spring (green) onions, thinly sliced
rice bran oil to shallow fry
1/4 cup plain flour
Steamed rice to serve
Cut the pork into 3cm pieces. Place 2 tbs cornflour and garam masala in a bowl. Whisk in egg, soy sauce and sesame oil until combined. Add the pork and toss to coat.
To make the sweet and sour sauce, place the garlic and ginger in a pan. Add the tomato paste, vinegar, sugar and rice wine. Combine. Add the pineapple pieces, cherry tomatoes, and capsicum. Bring to a simmer over medium heat, stirring occasionally to dissolve sugar, then cook for 20 minutes, or until the capsicum is tender, but the tomatoes are still holding their shape. Keep warm.
Meanwhile heat the sesame seeds in a pan over medium heat for 2 minutes, or golden (stirring). Transfer to a bowl. Add the sliced spring onions along with 1 tsp salt. Reserve.
Fill a frying pan or wok with 3 cm of oil. Heat over medium heat. Add the remaining cornflour, the plain flour and 2tsp water to the pork mixture. Toss the pork to coat. Fry the pork in batches for 3 minutes each side, until golden and cooked through. Drain on paper towel.
Combine the pork and the sauce. Scatter the pork mixture with the sesame seed mixture. Serve with rice.
This was really lovely, much better than I expected. I think choosing the right cut of pork made a big difference as well. The pork scotch fillet made for a nice tender piece of meat. The flavours in the sauce were also excellent. I Will definitely make this one again!!!
So Dear Readers what is your favourite dish when head on out the the local Chinese Restaurant with the family?
This looks like an Asian fusion style cooking. Very delicious!
ReplyDeleteMy favourite dish had always been sweet and sour pork but this sound extra special. Diane
ReplyDeleteWe always order Sweet and sour Pork at Chinese Restaurants too. Looks yummy.
ReplyDeleteMy favourite dish is Sang Chow Bow though, yum!
Mmm. It looks and sounds delicious.
ReplyDeleteLove the food! You’re amazing. This menu is fantastic:) It sure will help everyone who’s looking for a perfect menu like this. Thank you for sharing this recipe.
ReplyDelete