Sweet and Sour Pork with Egg Fried Rice

Ching He Huang's sweet and sour pork with fried rice


Ingredients

For the pork 3 tbsp roasted whole soya beans or dry roasted peanuts few pinches ground white pepper 1 tsp crushed dried chillies 2 pork loin steaks, fat removed 2 tbsp groundnut oil

For the sweet and sour sauce 125g/4oz canned pineapple, in natural juice 125ml/4fl oz pineapple juice 3 tbsp freshly squeezed lime juice light soy sauce splash of Shaoxing rice wine or dry sherry ground white pepper

To serve steamed rice choi sum (Chinese cabbage), steamed

Preparation method For the pork, place the roasted soya beans, a few pinches of ground white pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest. For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste. Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper. To serve, pour the sauce over the pork and serve with rice and choi sum.
This classic Chinese dish is fast, easy and vegetarian. It's also a tasty way to use up leftovers, especially cold rice.
Ingredients 2 tbsp groundnut oil 3 free-range eggs, beaten 400g/14oz cooked jasmine rice, chilled until completely cold 3 tomatoes, sliced 3 tbsp light soy sauce dash toasted sesame oil pinch ground white pepper 1 large spring onion, finely sliced


Preparation method Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok. Reheat the wok and add the remaining groundnut oil. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes. Return the egg to the wok with the rice and tomatoes and season, to taste, with the soy sauce, sesame oil and white pepper. Stir in the sliced spring onion. Pile the rice onto a plate and serve immediately.