Sweet and Sour Pork 5 Star Method.

	Great Pork recipe		Sweet and Sour Pork Recipe
			I spend a lot of time in China and have an apartment there. Surprisingly the Chinese do not cook or know this dish. It really is a San Francisco 5 star recipe. Pork in China is great. Very fatty and flavoursome. And 12 year old Shoa Xing wine is really worth it. Just difficult to obtain outsdie of China. When I cook this for Chinese friends they say I am the best chef in all of China. Its that impressive to them. Battered Pork, Sauce and stir fry. Easy. Its just the technical processes of preparing each element correctly that takes time. You might want to make double the quantity of sauce as it is fabulous. The trick to the sauce is that you are actually making a light toffee. So if you understand how toffee is done than you will make a great sauce. Serve with Pineapple Fried Rice
	Sweet and Sour Pork		Plan ahead: Make the fried pork pieces and sauce a day ahead
	2 Thick Pork chops with fat 2 Tbs Soy sauce 3 Tbs Rice wine. 12 year old Shoaxing 1 Tbs castor sugar 1 Tbs Ginger finely chopped Batter: 1 cup plain flour 2 Tbs cornflour 1/4 tsp Bicarb soda 1 tsp sesame oil Water Sauce: 1/2 cup castor sugar 4 tablespoons Tomato sauce 420g can pineapple pieces in syrup 6 Tbs red wine vinegar 1 Tbs Ginger finely chopped Few drops Red Food colouring 3 Tbs Vegetable oil Few dashes Sesame oil Pineapple Pieces, White onion pieces, Carrot,Green capsicum, Sliced Ginger		Remove the skin from the pork chop. Leave 3-4 mm of fat. Cut the pork into cubes. Some will have fat and some won't. Marinate in the soy sauce, rice wine, sugar and ginger for at least 1 hour. Mix the flours, bicarb, sesame oil and as much water as needed to form a thick smooth paste. Let stand for 1 hour at least. Then beat vigorously for 3 minutes to toughen the batter. Add water if needed. Thick consistency is best. Drain the pork and put the pork in the batter and stir in. Some of the liquids from the pork will loosen up the batter. Let stand at least 15 minutes. Heat vegetable oil to 145°. Deep-fry the pork cubes a few at a time till just turning brown. 1 minute or so. Remove and drain on paper towels. Set aside to cool. Drain the pineapple syrup into a saucepan and reserve enough pieces for the dish. Then in a small food processer pulse the remaining pineapple pieces and sieve to extract as much liquid as possible. Disgard the pulp. Add the remaining sauce ingredients to the saucepan. Over high heat boil for 20 minutes. Adjust the amount of sugar or vinegar to taste. Skim off the foam. Strain into a bowl. Stir in a few drops of red food colouring. Allow to cool. Par boil the harder vegetables such as carrot and cauliflower. Deep-fry the pork at second time at 175° to make it extra crispy. In a wok heat 3 Tbs vegetable oil and place the pineapple pieces around the outside so they char a bit. Add the vegetables and stir fry (but not the onion) for 1 minute, splash in some sesame oil. Add the sauce and then half the onion and cook a further 2 minutes. Add the pork and cook 1 minute. Add the remaining onion and cook 1 minute.

Sweet and Sour Pork Recipe