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Lighter Sweet & sour pork

Lighter Sweet & sour pork

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This Chinese takeaway family favourite can be made much healthier - lower the sugar, fat and salt levels with this easy recipe

  • Easily doubled
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal491
fat14.9g
saturates2g
carbs55.5g
sugars14.9g
fibre5.4g
protein31.1g
salt1.1g
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Ingredients

  • 225g pork tenderloin
  • 1 carrot (140g), cut in approx 5cm long strips
  • 1 tbsp rapeseed oil , plus 2 tsp
  • 2 garlic cloves , finely chopped
  • 2 tsp finely chopped ginger
  • 3 spring onions , ends trimmed, cut into long diagonal slices
  • ½ red pepper , deseeded, cut into long thin strips
  • 200g long-grain rice , cooked

For the batter

  • 1 egg white
  • ¼ tsp Chinese five-spice powder
  • 1 tbsp cornflour
  • 1 ½ tsp self-raising flour

For the sauce

  • 1 tsp dark soy sauce
  • ½ tsp sesame oil
  • 1 tbsp Chinese white rice vinegar or cider vinegar
  • 2 tsp golden caster sugar
  • 1 tsp tomato purée
  • 1 tsp cornflour , blended with 1 tsp water
  • 175ml vegetable bouillon , made with 1⁄2 tsp powder (we used Marigold Swiss Vegetable Bouillon)

Method

  • STEP 1

    Cut the pork into 2-3cm cubes. In a medium bowl, make the batter. Beat the egg white lightly with a fork until slightly frothy, then beat in the five-spice powder, cornflour, flour and a good grinding of pepper until thick and smooth. Stir in the pork so that each piece is evenly coated, then set aside.

  • STEP 2

    Now make the sauce. In a small bowl, mix together the soy sauce, sesame oil, vinegar, sugar, tomato purée, cornflour blended with water, and the stock. Season with pepper and set aside. Blanch the carrot in a little boiling water for about 2 mins until tender but still crisp. Drain, then put under cold running water to stop the cooking. Drain again and set aside.

  • STEP 3

    Pour the 1 tbsp rapeseed oil into a non-stick wok or large frying pan. When it’s very hot (test by dropping a piece of meat in – it should immediately sizzle), add the pork. Stir to separate all the pieces, then stir-fry for about 5 mins over a medium-high heat until the meat is no longer pink inside when cut, and the outside is golden and crispy. Remove with a slotted spoon and set aside.

  • STEP 4

    Pour the remaining 2 tsp rapeseed oil into the wok and add the garlic, ginger, spring onions and pepper. Stir-fry for about 2 mins until starting to brown (still on quite a high heat). Pour in the sauce – it should immediately start to bubble rapidly – and stir in the carrot. As soon as the sauce has thickened slightly, about 30 secs-1 min, stir in the meat to quickly coat and heat through. Remove the pan from the heat, season with a pinch of salt and serve immediately, with the rice.

Goes well with

Recipe from Good Food magazine, October 2014

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A star rating of 4.3 out of 5.8 ratings
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