Magimix PRO 500 - Manual (Page 36)

34
Meat
Pork in sweet and sour sauce
Chinese
Serves 4
600g loin of pork, cut into strips
1 egg
2 tbsp cornflour
2 tbsp flour
1 tbsp groundnut oil
Sweet-and-sour sauce
2 garlic cloves
4 spring onions
1 green pepper
3 tbsp cornflour
4 tbsp groundnut oil
100ml chicken stock
3 tbsp demerara sugar
4 tbsp white wine vinegar
1 tbsp soy sauce
Salt and pepper
Oil for frying
Preparation: 20min.
Cooking: 20min. + 7 to 8min. per batch
To prepare the sauce: slice the green part of the onions,
peel the garlic cloves, removing the shoot and chop
finely. Wash the pepper, remove the seeds and cut into
pieces. Fry the pepper in a tablespoon of hot oil over a
moderate heat. When the peppers start to brown, add
the garlic, stir and lower the heat. Add the green of the
onions, stir, sprinkle in the sugar, mix and cook for 30
seconds. Add the soy sauce. Add the vinegar a minute
later, then the chicken stock and leave to simmer.
To prepare the batter, mix together the lightly beaten
egg, flour and 2 tablespoons of cornflour diluted in 4
tablespoons of water or chicken stock. Set aside.
Heat your Deep Fryer to 170° C, dip the strips of pork
in the batter, coating them thoroughly. Fry in small
batches for about 3 or 4 minutes on each side, drain
in the basket then on kitchen paper. Keep warm while
frying the remaining batch(es).
Finish the sauce. In a bowl, dilute 2 tablespoons of
cornflour in cold water or stock. Add the white part of
the onions to the contents of the pan, followed by the
diluted cornflour, stirring for 3 minutes until the sauce
thickens. Season with salt and pepper.
Serve the pork hot, coated in sauce, with mangetout
peas.