Lighter Sweet & sour pork

 

  BodyChef

Ingredients

·         225g pork tenderloin

·         1 carrot  (140g), cut in approx 5cm long strips

·         1 tbsp rapeseed oil , plus 2 tsp

·         2 garlic cloves, finely chopped

·         2 tsp finely chopped ginger       

3 spring onions , ends trimmed, cut into long diagonal slices

·         ½ red pepper, deseeded, cut into long thin strips

·         200g long-grain rice, cooked

For the batter

·         1 egg white

·         ¼ tsp Chinese five-spice powder

·         1 tbsp cornflour

·         1½ tsp self-raising flour

For the sauce

·         1 tsp dark soy sauce

·         ½ tsp sesame oil

·         1 tbsp Chinese white rice vinegar or cider vinegar

·         2 tsp golden caster sugar

·         1 tsp tomato purée

·         1 tsp cornflour, blended with 1 tsp water

·         175ml vegetable bouillon, made with 1⁄2 tsp powder (we used Marigold Swiss Vegetable Bouillon)

Method

1.    Cut the pork into 2-3cm cubes. In a medium bowl, make the batter. Beat the egg white lightly with a fork until slightly frothy, then beat in the five-spice powder, cornflour, flour and a good grinding of pepper until thick and smooth. Stir in the pork so that each piece is evenly coated, then set aside.

2.    Now make the sauce. In a small bowl, mix together the soy sauce, sesame oil, vinegar, sugar, tomato purée, cornflour blended with water, and the stock. Season with pepper and set aside. Blanch the carrot in a little boiling water for about 2 mins until tender but still crisp. Drain, then put under cold running water to stop the cooking. Drain again and set aside.

3.    Pour the 1 tbsp rapeseed oil into a non-stick wok or large frying pan. When it’s very hot (test by dropping a piece of meat in – it should immediately sizzle), add the pork. Stir to separate all the pieces, then stir-fry for about 5 mins over a medium-high heat until the meat is no longer pink inside when cut, and the outside is golden and crispy. Remove with a slotted spoon and set aside.

4.    Pour the remaining 2 tsp rapeseed oil into the wok and add the garlic, ginger, spring onions and pepper. Stir-fry for about 2 mins until starting to brown (still on quite a high heat). Pour in the sauce – it should immediately start to bubble rapidly – and stir in the carrot. As soon as the sauce has thickened slightly, about 30 secs-1 min, stir in the meat to quickly coat and heat through. Remove the pan from the heat, season with a pinch of salt and serve immediately, with the rice.