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How To Cook Free Range Sweet and Sour Pork

How To Cook Free Range Sweet and Sour Pork

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Marinade the pork in all the marinade ingredients for 2 hours or overnight

Method for the sauce:
  1. In a wok over high heat toss the peppers, red onion and mangetout in a little oil for 2 minutes then set to one side.
  2. In the same wok add the wet ingredients, bring to a simmer and thicken with cornflour mix. Add the fried vegetables, pineapple, ginger and Pak Choi to the sauce, toss to glaze, and keep warm.
Method for the pork:
  1. Heat a wok half full with oil or set the deep fat fryer to 180°C.
  2. Remove the pork from the marinade and dip through the egg mix (60g cornflour mixed with beaten egg) then finally dredge through dry cornflour to coat.
  3. Fry in small batches until golden and crunchy (approximately 3 minutes), then drain on kitchen paper and toss through the sweet and sour sauce.
  4. Finish with chopped coriander and serve piping hot.

To serve:
  • Steamed rice and fragrant green tea.

  • The Ingredients
  • For the marinade:
  • • 400g pork diced (shoulder, leg or tenderloin all work)
  • • 2 tbls light soy sauce
  • • 2 tbls kecap Manis
  • • 1 tbls mirin
  • • 1 tbls rice vinegar
  • • 1 tbls Hot chilli sauce
  • • 1 tsp. sesame oil
  • • 1 clove garlic finely chopped
  • • 2 tbls cornflour
  • For frying:
  • • 1 free range egg
  • • 60 g corn flour
  • • Peanut or sunflower oil for deep frying
  • • Extra cornflour for coating

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