Sweet and Sour Pork

Ingredients for Sweet and Sour Pork

• 2 gros œufs, battus

• 30g cornflour

• 30g de farine ordinaire

• 450g boneless pork loin, cut into1-inch pieces

• 45ml d'eau

• 2 cuillères à soupe de ketchup

• 2 tablespoons fresh pineapple juice, or juice from the canned pineapple, or substitute orange juice

• 1 1/2 cuillères à soupe de vinaigre de cidre

• 1 cuillère à soupe de sauce Worcestershire

• 1 cuillère à soupe de sauce soja

• 2 cuillères à soupe de sucre

• 475ml peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying

• 1 cuillère à soupe d'ail haché

• 1 cuillère à café de gingembre frais haché

• 240ml fresh or canned bite-size pineapple chunks

• Instant-read oil thermometer

1. Prepare the batter: In a medium bowl, stir together the eggs, cornflour, and flour. The batter should be liquidy enough to coat the pork. If the batter looks too dry, add 1 to 2 tablespoons of water and stir again. Add the pork and stir gently to coat. Let stand at room temperature for 10 minutes.

2. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside.

3. Heat the peanut oil in a wok until it registers 177°C on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of pork cubes and fry until golden brown on the outside and cooked through, 4 to 5 minutes. Remove the pork with a slotted spoon and drain on a plate lined with paper towels. Remove any excess bits of batter from the oil with a slotted spoon or fine-mesh strainer. Continue frying the rest of the pork.

4. Transfer the oil to a heat-proof container. (It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid to dispose of it.) Wipe up any food remains in the wok with paper towels, being careful not to touch the metal directly with your hands.

5. Heat the remaining 1 tablespoon oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the pineapple and the sauce and stir to coat the vegetables. Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple). Return pork to the wok and toss until well coated with the sauce. Transfer to a plate and serve.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.