When it comes to my Mother’s culinary repertoire, this is one of her crowning dishes (and the one my Dad goes on about the most). It’s a much loved family favourite and it always seems to be this special meal that gets cooked whenever there are a million family guests visiting. I won’t deny that it is a timely and excessive recipe but with a bit of easy preparation anyone can get it tasting delicious. Don’t be deterred by the ingredients list – I promise there will be full and happy bellies all round.
Ingredients: (Serves 4)
Pork tenderloin (cut into ½ inch chunks)
4 chestnut mushrooms
1 large onion
1 inch of ginger
Whole bulb of garlic
Pineapple juice (if from tin)
1 cup of corn flour
Vinegar to taste
Juice of half a lemon
5 small chillis
Salt and pepper to taste
2 spoons soy sauce
2 spoons of sugar
1 tbsp. five spice
Marinate the pork chunks in the fivespice, sherry, soy sauce, lemon zest and lemon juice and corn flour and pepper. Make sure the meat is coated well in the mix to ensure good cornflower coverage. Leave for at least an hour in the fridge but overnight is best.
After the marinating, give it a stir to make sure everything is coated evenly and fry in a pan with 1/2 inch of hot veg oil, carefully turning the chunks only when the underside is browned and the thin corn flour coat has crisped at the edges. Do not over cook the meat.
Drain on some kitchen towel.
Use the left over marinade to make the sauce base. To this add half a cup of tomato sauce, sugar and the pineapple juice (if using tinned pineapple).
In a large wok – fry off the onions, garlic, chills, ginger in a little oil. To the pan, add all the veg and pineapple, stir-fry briefly then add the left over marinade sauce. As the cornflower begins to thicken the sauce, add a generous glug of vinegar. Give it a taste to make sure the sweet/sour balance is as you like it. Lastly stir in the meat and add chives and parsley chopped to season.
Serve with rice and top with finely sliced spring onions. A chilled Rosé stands up refreshingly well to the sweet and sour without overpowering (like a fuller bodied red) or skewing the flavours (like a dry white).
Steamed rice (let it dry and cool with the lid off before frying)
A dash of Shaoxing rice wine or sherry
1/2 tbsp. light soy sauce
1/2 cup of peas
2 eggs – fried like an omelette, rolled and sliced
Chop the ½ inch of ginger as finely as possible and fry in a pan with some light oil. Add an egg – breaking the yolk into the white. Fry until you have a set omelette that you can roll out and slice into thin strips.
Place the empty pan back over a hot flame, add a little more oil and add your cooked rice. Turning the rice as you go so that it does not stick, add a dash of soy sauce and an equal dash of rice wine or sherry.
When the stain of the soy sauce is mixed through all the rice – add some peas (or any other small veg pieces you’d prefer) and the egg back into the mix. Turn constantly so that the rice does not burn to the pan. When the peas are cooked (which does not take long) the rice is ready to serve.