Food For Thought Sweet And Sour Pork

Press, Volume CIV, Issue 30777, 15 June 1965, Page 2

Food For Thought Sweet And Sour Pork

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ALAN TREMAIN]

Among the many letters I receive reporting success with my recipes and asking for others have been requests for Chinese dishes. So here is one for sweet and sour pork, made with pork fillets. This is really delicious with a very delicate flavour. You will note the complete lack of salt This is most important You will need:— IJlb of pork fillets 1 egg 1 tablespoon cornflour 2 tablespoons of soya sauce 2 tablespoons sherry Some oil for frying. The sauce:— 2oz pickles 2 medium sliced onions 2 medium sliced carrots 2 tomatoes sliced 1 sliced leek 2 tablespoons vegetable or salad oil 1 cup water 3 tablespoons soya sauce 2 tablespoons sugar 2 tablespoons vinegar 1 tablespoon cornflour i cup water.

Method: Cut the pork fillets into slices about half an inch thick. Put them in a bowl and cover with the sherry and soya sauce for half an hour. Then mix the egg (well beaten) and the cornflour into the bowl and

fry the coated fillets in hot oil for about five minutes. Meanwhile, prepare the sauce.

Fry the vegetables and pickles in the oil for about seven or eight minutes, add the half a cup of water, three tablespoons of soya sauce, sugar and vinegar for 20 minutes. Make a paste of one tablespoon of cornflour and quarter of a cup of water and thicken the sauce. Add the pork fillets, bring to the boil and serve hot.