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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Sweet & Sour Pork

Porc Aigre Doux Share 

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  1. 1 kg lean pork
    cut into 2.5 cm cubes

  2. 1 1/2 tablespoons brandy or whisky

  3. 1 egg whisked

  4. 1 tablespoon white flour

  5. 1 tablespoon corn flour

  6. 600 ml peanut oil (for frying)

  7. 2 spring onions cut into 2.5 cm pieces

  8. 1 teaspoon salt 

  9. Sauce:
    3 tablespoons white vinegar, 3 tablespoons white sugar, 1/2 teaspoon salt, 2 tablespoons tomato paste, 2 tablespoons fresh orange juice, 1 tablespoon soy sauce, 1 tablespoon corn flour and 1 teaspoon sesame oil. Mix together until well blended.

sweet and sour pork 


  1. Mix the pork cubes with the salt and brandy (or whisky). Leave to stand for 20 minutes.
  2. Blend the whisked egg with the corn flour and white flour, until smooth and with no lumps.
  3. Add the pork cubes to the mixture and turn until all the pork cubes are well coated.
  4. Mix sauce ingredients in a mixing bowl until well blended.
  5. Heat the frying oil in a wok until simmering point. Add the pork cubes. Deep fry the pork pieces until well cooked and golden brown. Remove the pork pieces and drain on kitchen paper towels.
  6. Pour off all oil from the wok, except for about 1 tablespoonful. Reheat the wok to simmering point. Add the spring onions and the sauce. Stir fry for one minute. Add the pork and mix well.
  7. Remove from wok and enjoy with rice and stir fried vegetables.
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