Description

CRUMBED SWEET&SOUR PORK
Ingredients provided:
• Marinated pork strips
• Batter
• Crumb mixture
• Sweet&sour sauce – leave out on the counter you don’t want it cold when you are ready to serve
• Rice (if selected)
• Cabbage and carrot (if selected)
Ingredients from own source:
• Oil for frying
• Apple cider vinger or fruit juice
• Sugar
Equipment required:
• Bowl for egg batter
• Shallow bowl for crumbing
• Pot for cooking rice
• Bowl for coleslaw (if using)
• Cutting board and sharp knife (if using coleslaw)
• Lined baking tray or fine meshed rack
• Frying pan or wok
• 2 Tongs
• Long handled slotted spoon
• Serving platter
Instructions:
• Pour some vinegar or juice into the bowl and add a bit of sugar (if using coleslaw).
• Finely slice the cabbage and peel and grate the carrot. Add to the bowl and toss. Keep aside.
• Cook the rice (if using) and keep aside.
• Empty the batter into the bowl.
• Tip the crumb mixture into the shallow bowl.
• Pour oil into the frying pan or wok – at least 2 cm deep and set the oven/airfryer to 200°C.
• Remove the meat strips from the packaging and tip into the egg mixture – stir about.
• Remove them one by one using one set of tongs and place them into the crumb mixture – as many as will fit without touching each other.
• Test the heat of the oil – a piece of meat should immediately start sizzling when held just beneath the surface. 165°C.
• Using the other set of tongs, place the coated meat strips in the oil and fry until just golden brown 3-5 minutes. Meanwhile place the next set of strips in the crumb.
• Remove the strips with the slotted spoon from the hot oil and transfer to the baking tray or oven rack.
• Repeat until all the strips are fried.
• Place the tray or rack with strips in the oven and bake 15-20 minutes.
• Place the strips on the serving platter and pour the sweet&sour sauce over. Serve immediately with the rice and coleslaw.