Ching's sweet and sour pork with egg-fried rice
In the third part of our series with chef Ching-He Huang, she makes a sweet and sour pork with a healthy twist!
2 pork loin chops or steaks2 tbsp groundnut oilLight soy sauceA dash of Shaoshing rice wine or dry sherryGround white pepper
For the pork coating:
3 tbsp roasted whole soya beans or dry roasted peanutsA pinch of sea salt (optional)A few pinches of ground white pepper1 tsp crushed dried chillies
For the sweet and sour sauce sauce:
125g/4oz tinned pineapple, in natural juice125ml/4floz pineapple juice3 tbsp freshly squeezed lime juice
For the egg fried rice:
1 tbsp groundnut oil Diced carrots1 handful of peas1 spring onionCooked brown rice2-3 organic free-range eggs, lightly beaten1 tbsp low sodium light soy sauce1 pinch of ground white pepper1 dash of toasted sesame oil
Put all the ingredients for the pork coating into a grinder and whiz until coarselyground or grind in a pestle and mortar. Transfer to a bowl. Put all the ingredients for the sweet and sour sauceinto a blender and whiz to a paste.
Using a meat mallet or rolling pin, bash the pork steaks until halved in thickness
Sprinkle the pork coating onto a board and press the pork steaks into the spicemix, pressing down so that the mix sticks to the meat, and coats well on bothsides
Heat a wok or pan over a high heat and add the groundnut oil. Add the porksteaks and cook for one minute until browned, then turn over and cook the other side for one minute, then transfer to the oven and bake for 7-8 minutes at 180 degrees until cooked through. Remove the steaks from the oven and put to one side to rest.
Pour the sweet and sour sauce into the wok and cook for 1–2 minutes until the sauce has reduced and thickened naturally. Season further if required with light soy sauce, rice wine or sherry, salt and pepper.
Serve the sauce poured over the pork, with egg fried rice
Heat a non-stick wok over high heat and add the groundnut oil. Add the carrots,peas and stir fry for one minute to soften, then add the brown rice and stir fry for two minutes. Make a well in the centre of the rice, pour in the beaten eggs and stir to scramble the egg coating the rice with the egg as it cooks. Season with soy sauce, sesame oil and pepper.