Seriously Sweet & Sour Pork

Seriously Sweet & Sour Pork

Seriously Sweet & Sour Pork, 10-Minute Chinese Takeaway: Simple, Classic Dishes Ready in Just 10 Minutes! by Kwoklyn Wan. Photography © Sam Folan 2022.

10-Minute Chinese Takeaway: Simple, Classic Dishes Ready in Just 10 Minutes!

10-Minute Takeaway is the fastest, easiest ever cookbook for all your favourite Chinese dishes.

Cooking star Kwoklyn Wan offers over 80 inventive ways of getting food on the table in 10 minutes flat, from start to finish – quicker than doing an online order or picking up the phone!

Here he shares fuss-free and delicious recipes for the likes of Sweet and Sour Pork, Roast Duck in Hoi Sin Sauce, King Prawn Noodles, Rice Noodle Soup, Crispy Chilli Tofu, Marinated Tofu and many more.

With Kwoklyn’s amazing recipes and handy shortcuts, it really is THAT easy.

10-Minute Chinese Takeaway: Simple, Classic Dishes Ready in Just 10 Minutes! by Kwoklyn Wan is available at Amazon.com and Indigo.ca.  


Seriously Sweet & Sour Pork

Pickled ginger and fresh mixed peppers bring a sweet crunch to the sauce accompanying these Hong Kong-style meaty morsels.

50g (½ cup) cornflour (cornstarch)

½ tsp salt

350g (12oz) diced lean pork

250ml (1 cup) vegetable oil

150g (1 cup) sliced mixed (bell) peppers

50g (2oz) pickled ginger

For the sauce

250ml (1 cup) water

2 tsp cornflour (cornstarch)

1 tbsp tomato purée (paste)

2 tbsp tomato ketchup

3 tbsp rice vinegar (or use white

wine vinegar or cider vinegar)

2 tbsp sugar

Combine the ingredients for the sauce in a bowl, mix well and set to one side.

Mix the cornflour (cornstarch) and salt together in a bowl, add the diced pork and give everything a good stir to ensure the pork is evenly coated.

Heat the oil in a wok over a high heat and fry the pork pieces for 4–5 minutes, stirring regularly to ensure even cooking and browning. Transfer the pork to a wire rack or a plate lined with kitchen paper, then carefully tip the excess oil from the wok into a heatproof bowl to use in another recipe (once cool, strain to remove any residue).

Return the pork to the wok over a high heat, add the mixed (bell) peppers and pickled ginger and fry for 1 minute. Give the sauce mixture a quick stir, add to the wok and bring to the boil; cook for a further 1–2 minutes to allow the sauce to thicken. Once the pork is fully cooked through, transfer to a serving plate. Serve the pork as it is or piled on top of rice.

Recipe reprinted with permission from Hardie Grant Books.

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